Instructions: Soak the beans in cold water to cover overnight. Drain and place them in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour. Meanwhile, saute the pancetta until it renders its fat. Add the garlic cloves and saute. Add the tomatoes and parsley and cook for 15 minutes.

Remove 2 cup of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup. Add the tomato mixture and the spaghetti to the soup. Taste and season with salt and pepper. Cook the soup to warm it through. Garnish with minced garlic and a stream of olive oil.

Serves 8 as a first course.

Regaleali, a Country Estate by Anna Tasca Lanza (Clarkson Potter,

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