Instructions: Rinse the beans place them in a saucepan and cover with 1.3L water.

Bring to the boil and skim.

Add the carrot cover and cook gently for about 40-50 minutes until the beans are tender.

Take out half of the beans and mash them in a food processor with some of the cooking liquid. Empty them back into the pot and mix well.

Half an hour before it is to be served finish the dish: heat the oil gently in a frying pan and saute the onion until it starts to turn light golden.

Turn up the heat a little add the pancetta and saute until crisp.

Mix this into the beans season to taste and bring back to the boil.

The soup should be quite creamy but if too thick dilute with a little hot water.

Add the pasta and simmer gently for 67 minutes stirring often as it may stick.

Off the heat mix in half of the Parmesan and serve.

Offer a bowl with the remaining Parmesan and some crusty bread.

This is a great peasant Tuscan dish which is both substantial and soulwarming There are countless versions of it using all kinds of beans. I have had it in Venice with borlotti beans and I have made it with beautiful beans called pavone peacocks that I bought in the Rialto market. These were large and plump and were adorned with all kinds of pink hues like Venetian marbling. In addition to their pretty looks they had a very enticing taste.

Serves 4

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