LA MORA'S PASTA E FAGIOLI

Steps:

• Rinse beans, discarding any that have floated to the surface; drain. Finely chop garlic and parsley together; set aside. Combine pancetta, onion, celery and carrot with oil in 5-qrt stockpot; Sauté over med heat until vegetables begin to soften. Add salt, pepper, garlic and parsley, stirring so garlic does not brown, about 1 minute. Add water; stock; tomatoes, including liquid; beans; and sage leaves. Increase heat to high; bring to a brisk boil. Immediately lower heat to a gentle simmer; cook, partially covered, until beans are cooked, at least 1 hour. If liquids reduce too much, add a little hot water. Taste one of the beans to be sure it is fully cooked. Strain out 1 1/2 cups beans; puree (it is all right if some of the pancetta and vegetables are mixed in). Return to pot, stirring to combine with soup to thicken. Adjust seasonings to taste. Return to a low boil. Add pasta; cook until al dente (firm to the bite). Serve with a liberal sprinkling of Parmesan and a drizzle of oil. Makes 6 servings. From a Tablehopping feature in Texas magazine Oct. 24, 1999. The recipe is from Lynette Mandola, owner and chef of La Mora Cucina Toscana.