ITALIAN BEAN SOUP WITH PASTA

1 cup great northern OR small white beans, rinsed & drained
6 cups water
2 tbs olive oil
1 med carrot, shredded
1 stalk celery, thinly sliced
1 lg onion, finely chopped
1 clove garlic, minced or pressed
1/4 cup chopped parsley
1/2 cup thinly sliced pepperoni
1 smoked ham hock (about 1 lb)
1 (1 lb) can tomatoes
1 tsp dried basil leaves
1 bay leaf
1/2 cup small shell pasta
salt
grated parmesan cheese (optional)

place beans in a bowl. add 2 cups of the water. let stand overnight (r bring to a boil in a medium saucepan. boil briskly for 2 minutes. remove from heat. let stand covered for 1 hour.)

in a 5-6 qt kettle, heat oil. cook carrot, celery and onion until onion is soft. mix in garlic, parsley and pepperoni. add ham hock, tomatoes (coarsely chopped with liquid), basil, bay leaf, beans and liquid, and remaining cups of water.

bring to a boil. cover. reduce heat. simmer until beans are tender and ham separates from bone, about 2 hours. remove ham hock. discard bones, fat, skin & bay leaf. return ham in chunks. skim. discard fat.

remove 1 cup of the beans. press through a food mill (or place in a blender with a little soup liquid). to soup, add pasta shells. bring to a boil. cook, uncovered, stirrig until pasta is tender, 12-15 minutes. season to taste with salt.

to serve, grind white pepper to taste and stir a spoonful of olive oil into each bowlful. serve with parmesan cheese, if desired.

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