From the book Fagioli: The Bean Cuisine of Italy by Judith Barrett, here is a traditional recipe from the Veneto region, northwest of Venice. There are many versions of this soup featuring different pasta shapes; this one calls for dried tagliatelle or fettucine.

For a richer flavor, we recommend using a combination of bean broth and chicken or vegetable stock instead of water.

• 2 cups cooked Rancho Gordo borlotti, pinto, or cranberry beans, drained
• 4 ounces prosciutto, chopped
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium carrot, chopped
• 1 medium red onion, chopped
• 1 celery stalk, chopped
• Salt and freshly ground black pepper
• 4 ounces dried tagliatelle or fettucine, broken into thirds

Serves 6

1. Combine the beans with the prosciutto and 10 cups cold water in a heavy 6-quart
   soup pot or Dutch oven; bring to a boil over high heat. Reduce heat to medium-
   low; simmer about 30 minutes.
2. Meanwhile, heat the olive oil in a small skillet over medium heat. Add the carrot, onion, and celery; cook, stirring frequently, until the onion is translucent, 7 to 10 minutes. Add the onion mixture to the bean pot; continue cooking, stirring occasionally.
3. Transfer the soup to a blender, food processor, or food mill (or use an immersion blender in the pot); puree until almost smooth. Return the puree to the pot and season to taste with salt and pepper. Return the soup to a boil and add the pasta; cook until the pasta is al dente, about 10 minutes. Drizzle olive oil over each serving.