Bean and Pasta Soup

• 6 tablespoons olive oil
• ¼ pound pancetta or prosciutto trimmings, preferably from a Parma ham, cut into ¼-inch cub

Heat half the olive oil in a 4-quart pot over medium heat and add the pancetta, onions, celery, and garlic. Stir gently for about 15 minutes, until the pancetta releases its fat and the vegetables begin to color slightly.

Add the tomatoes and broth and simmer for about 10 minutes.

Work the cooked beans through the fine disk of a food mill or puree them in a blender or food proce