Instructions: Using a heavy bottom stock pot and some olive oil, saute the onion, celery and carrot, together, seasoned with salt, pepper, basil, thyme, a few fennel seed, and garlic. Saute, stirring often, until almost soft (5 to 6 minutes). Add the diced sweet potato and the rest of the olive oil. Saute for 2 to 4 minutes or until aromatic. Add the broth. Bring almost to a boil; reduce heat; cover and simmer for 1 hour.

Add the beans, spinach, pasta and water if needed to properly cook the pasta. Cover, vented, and simmer for 20 minutes. Cook long enough to develop the flavors but not so long that it turns to mush. Keep warm; or reserve and reheat gently for dinner. Correct seasoning. Serve in deep bowls, garnish with fresh basil and a drizzle of fruity olive oil.

NOTES : Heres a version of a Venetian bean soup that I found in Joyce Goldsteins "Cucina Ebraica: Flavors of the Italian Jewish Kitchen." It shares most of the same ingredients but we decreased the amount of carrot and used a whole sweet potato (Carolina yam). The book recipe called for beef sausage rolled into tiny meatballs. We substituted a spicy Boca burger (beans); it was the right texture but didnt help the flavor - so we left it off the above ingredient list. This is wonderful; a hearty bean soup. Two different beans; two sweet roots (carrots and Yams).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.