PASTA AND BEANS

PASTA AND BEANS 1 lb. dry cannellini, navy beans or baby lima beans 1/4 lb pancetta or lean salt pork, finely diced 1/4 cup extra virgin olive oil 1 large onion, finely chopped 3 celery stalks with leaves, thinly sliced 2-3 tablespoons fresh parsley, stems removed and minced 1/2 lb. salami, sopressato, pepperoni or prosciutto, cubed 6 garlic cloves, mashed 3 teaspoons salt 1 teaspoon black pepper 1 1/2 teaspoons crushed red pepper flakes, or to taste 1/2 to 1 teaspoon oregano flakes, or to taste 1/2 to 1 teaspoon basil flakes, or to taste 1 16 oz. can crushed or whole Italian plum tomatoes 1/2 cup carrots, chopped 1/2 prosciutto bone, ham hocks or smoked ham bone 1 lb. tube pasta (ziti, etc)

This recipe was traditionally prepared using a prosciutto bone with a good deal of the meat still on the bone. We would have the butcher cut it into 3 sections for multiple uses. These days, a prosciutto bone is a commodity which is less simple to procure. Although substitutes may be used and the results will be good, the soup will not be quite the same as the original, so some might argue that it would be worthwhile to purchase the entire prosciutto just for the benefit of getting the bone after all the prosciutto has been sliced.

An additional benefit is the rind and fat on the outside of the prosciutto, which can be finely diced and rendered in the pot to start the soup for sautéing the onions, garlic and vegetables. This replaces the salt pork or pancetta in the recipe and imparts a delicate and unique flavor.

If a substitute is used, a tiny drop of hickory smoke can be added to the soup to impart a smoky, somewhat similar aromatic quality.

Wash and pick over the dry beans and then soak overnight. Drain the following day.

In a large soup pot, sauté over very low heat the olive oil and cubed pancetta, proscuitto or salt pork for 10-15 minutes until the oil picks up the flavor. Sauté the vegetables (except for celery and tomatoes) and seasonings for 10 minutes, then add remaining ingredients (except tomatoes and pasta), including the drained beans, along with 2 1/2 quarts of water.

Cover the pot and simmer over low heat until the beans are very tender (2 1/2 to 3 hours). Check often and add more water, if needed.

If a soup bone is not being used, consider adding chicken broth instead of water; otherwise, the chicken broth will only detract from the delicate flavor of the prosciutto.

Cook's Note: Fresh herbs are preferred whenever available. When using fresh herbs, remember to use a larger quantity than when using their dry counterpart.

When the beans are tender and the broth is flavorful, add the crushed tomatoes. Taste and adjust seasonings. Simmer until the pasta is ready.

Boil pasta according to package directions. Stir into soup just before serving.

Serve accompanied by crusty Italian bread and freshly grated Parmesan cheese as an option.

This soup tastes even better the next day!

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