Pasta e Fagioli

1 cup of broked tagliatelli pasta or your favourite short pasta
1 pound fresh borlotti beans
1 onion
2 potatoes
1.2 cup pancetta
3 quarts quarts meat broth
1 sprig rosemary
1 tablespoon chopped parsley
1/3 cup Parmigiano-Reggiano cheese
salt and pepper to taste
4 tablespoons extra virgin olive oil
4 slices bread
3 cloves garlic

1. Peel potatoes

2. Finely chop onion and rosemary

3. Heat 1/3 of the olive oil in a large pot over medium heat

4. Lightly brown onion and finely dice pancetta

5. Add beans, broth, diced potatoes and rosemary

6. Cook for one hour

7. Remove pot from heat

8. Remove and drain about 1/3 of the beans and potatoes

9. Purée and return to pot

10. Bring vegetables to a boil, add pasta and cook according to package directions

11. Remove pot from heat

12. Finish with chopped parsley and grated Parmigiano-Reggiano and the rest of the olive oil

13. Serve in individual soup bowls with slices of toasted bread rubbed with a clove of garlic.

Tips: Cook the soup with a cow or pork bone. Also great to use your cheese rinds!