Beans and Pasta Soup

Serves 6

2 Tbsp chopped yellow onion
1/4 cup olive oil (less if there is much fat on the pork you are using)
3 Tbsp chopped carrot
3 Tbsp chopped celery
3 or 4 pork ribs or a ham bone with some meat on or 2 small pork chops
(do not use smoked pork)
2/3 cup canned Italian tomatoes, cut up, with their juices
2 lbs fresh cranberry beans, unshelled weight. (If they are not available, use
1 20-oz can white kidney beans or other white bean, such as Great Northern)
3 cups homemade meat broth
Salt, fresh ground pepper
6 oz of tubular pasta
Grated parmesan cheese

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.