Serving for 6

2 slices of Pancetta or bacon, chopped

2 tablespoon of olive oil

1 small onion, chopped fine

1 garlic clove, minced

1 small rib of celery, chopped fine

½- 1 carrot, chopped fine

¼ cup dry white wine

1 ½ cups of chicken broth

2-3 cups of water

salt and pepper to taste

bay leaf

16 oz. can white cannelini beans, rinsed well and drained

16 oz can imported Italian tomatoes, drained and chopped

½ cup tubetti or other small tubular pasta

2 tablespoons minced fresh parsley leaves

In a heavy saucepan or dutch oven-add olive oil and cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, add the onion and garlic, stirring until onion is softened.

Add the celery, the carrot and cook until softened. Add the white wine, broth and simmer the mixture, covered for 5 minutes.

In a bowl mash 1/3 cup of the beans, stir them into the soup, add the remaining whole beans and tomatoes and 2 cups of water. Cover and the simmer the soup for 5-10 minutes-stirring occasionally. Stir in the tubetti and cook for 8-10 minutes or until pasta is al dente, and if desired thin soup with more water. Season soup with salt and pepper.

Let the soup stand off the heat, covered for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.