• 2C dried cannellini beans, soaked 24 hours before making soup (optional: purée a small portion and put aside)
• 1/2C pancetta diced
• 1.25C onion 
• 1.75C carrots
• 1.75 celery
• 2C Mutti tomato Paste
• 1C Marinella cherry tomatoes
• 1C water
• 2C beef stock
• 1 prosciutto skin-ask Carmelo for one
• 1 Parmigiano-Reggiano Rhine-ask Carmelo for one 
• 4 Calabrian peppers
• 2C Setaro pasta mista 
• Salt, pepper, 274 EVOO and Parmigiano-Reggiano to taste

Cooking Instructions:

-soak 2 cups dried cannellini beans overnight in bowl, covered in water.
-in a large pot over medium heat, cook onion in a small amount of EVOO until translucent
-add carrot, celery, and pancetta to the pot and cook 5-7 minutes on medium heat 
-add garlic and Calabrian peppers, cook until garlic pale but never browned about 5 minutes
-add tomato purée, cherry tomatoes, stock and water
-Add beans 
-Add Parmigiano-Reggiano Rhine and prosciutto skin
-season lightly with salt and pepper
-Bring to a  rapid boil, then bring to a simmer, let simmer 1 hour, stirring every 10-15 minutes or more. 
-while simmering, purée about a 1/2 cup beans (optional)
-once the beans are soft add the puréed beans and regulate liquid, the soup should be liquid enough to cook the pasta in, you may have to add a little water or stock and adjust the salt and pepper
- bring to a low boil and add pasta mista, cook until soft but firm to the bite "al dente"
-serve in bowl, garnish with 274 EVOO and Parmigiano-Reggiano and piece of bread for scarpetta when done!
Buon Appetito 
Recipe by Guy Martignetti and Marcella Hazan (RIP)