Pasta and Bean Soup

1. 1

   Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.

2. 2

   Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.

3. 3

   Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.

4. 4

   Force remaining soup through a food mill into a very large bowl.

5. 5

   Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.

6. 6

   Add remaining 1/2 tablespoon rosemary and cook, stirring, 15 seconds.

7. 7

   Stir in pureed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).

8. 8

   Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.

9. 9

   Serve soup drizzled with olive oil.

* Per serving · 4 servings · Values may vary.