La Mora'S Pasta E Fagioli

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   Rinse beans, discarding any that have floated to the

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   surface; drain. Finely chop garlic and parsley together; set

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   aside. Combine pancetta, onion, celery and carrot with oil in

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   5-qrt stockpot; Saute over med heat until vegetables

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   begin to soften. Add salt, pepper, garlic and parsley,

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   stirring so garlic does not brown, about 1 minute.

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   Add water; stock; tomatoes, including liquid; beans; and sage

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   leaves. Increase heat to high; bring to a brisk boil.

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   Immediately lower heat to a gentle simmer; cook, partially

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    covered, until beans are cooked, at least 1 hour. If liquids

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    reduce too much, add a little hot water. Taste one of the

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    beans to be sure it is fully cooked.

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    Strain out 1 1/2 cups beans; puree (it is all right if some of

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    the pancetta and vegetables are mixed in). Return to pot,

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    stirring to combine with soup to thicken. Adjust seasonings to

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    taste. Return to a low boil. Add pasta; cook until al dente

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    (firm to the bite). Serve with a liberal sprinkling of

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    Parmesan and a drizzle of oil. Makes 6 servings.

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    From a Tablehopping feature in Texas magazine Oct. 24,

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    1999. The recipe is from Lynette Mandola, owner and chef

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    of La Mora Cucina Toscana.

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