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1
Rinse the beans place them in a saucepan and cover with 1.3L water.
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2
Bring to the boil and skim.
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3
Add in the carrot cover and cook gently for about 40-50 min till the beans are tender.
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4
Take out half of the beans and mash them in a food processor with some of the cooking liquid.
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5
Empty them back into the pot and mix well.
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6
Half an hour before it is to be served finish the dish: heat the oil gently in a frying pan and saute/fry the onion till it starts to turn light golden brown.
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7
Turn up the heat a little add in the pancetta and saute/fry till crisp.
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8
Mix this into the beans season to taste and bring back to the boil.
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9
The soup should be quite creamy but if too thick dilute with a little warm water.
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10
Add in the pasta and simmer gently for 67 min stirring often as it may stick.
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11
Off the heat fold in half of the Parmesan and serve.
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12
Offer a bowl with the remaining Parmesan and some crusty bread.
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13
This is a great peasant Tuscan dish that is both substantial and soulwarming There are countless versions of it using all kinds of beans.
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14
I have had it in Venice with borlotti beans and I have made it with beautiful beans called pavone peacocks which I bought in the Rialto market.
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15
These were large and plump and were adorned with all kinds of pink hues like Venetian marbling.
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16
In addition to their pretty looks they had a very enticing taste.
