Beans and Pasta Soup
2 Tbsp chopped yellow onion
Put onion in stockpot with oil and sauté over medium heat until pale gold. Add carrot, celery and pork and sauté for about 10 minutes more. Add chopped tomatoes and their juice, turn heat down to medium low, and cook for 10 minutes.
If using fresh cranberry beans, shell, rinse them in cold water and add to the pot. Stir, then add the broth. Cover the pot, and adjust heat to moderate boil and cook for 1 hour, or until beans are tender. (If using precooked beans, cook the tomatoes for 20 minutes, instead of 10, then add the drained beans. Let the beans cook in the tomatoes for 5 minutes, stirring thoroughly, then add the broth and bring to moderate boil.)
Scoop up about 2/3 cup of beans and mash them through a food mill back into the pot. Add the salt and pepper.
Check soup for density. Should be like a thick cream soup. Add the pasta, cook pasta till al dente. The soup should rest for about 10 minutes before serving. Swirl in some grated cheese before serving. Serve with additional parmesan cheese at table.
Pair with Ferrari-Carano Cabernet Sauvignon.