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1
Clean and wash the beans the night before.
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2
Place them in a container, and cover with fresh water.
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3
Let the beans soak in the water overnight.
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4
The next day, when ready to cook, drain the beans.
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5
In a stockpot, pour 1 quart (1 liter) water and add the beans.
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6
Boil for about 20 mIn a stockpot, or until the beans are tender,
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7
In a second stockpot pour the extra-virgin olive oil, and turn the heat to medium.
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8
Add the bacon, onion, celery, and carrot.
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9
Saute for 2 - 3 minutes, or until the onion becomes soft.
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10
Stir in the tomato.
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11
Transfer about one third of the beans to a plate.
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12
Using a potato masher, reduce the beans to a paste.
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13
Add to the sauteed vegetables, the beans, the pureed beans, the broth, and the original beans cooking water.
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14
Bring to a boil.
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15
Add salt and pepper.
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16
Cook for about 15 minutes, until the ingredients are well blended.Add the pasta and cook for the time indicated by the manufacturer, checking for readiness from time to time.
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17
Pasta is ready when al dente (firm but not too soft or overcooked).
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18
Adjust the salt if necessary.Place the soup in a large bowl or single serving dishes.
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19
Drizzle with the extra-virgin olive oil and serve warm.
