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Paula Butturini's Zuppa di Fagioli / Italian White Bean Soup


1 cup dried white or cranberry beans (I used two 15-ounce cans of cannellini beans)
2 quarts water (I used 2½ cups)
3 tablespoons olive oil
1 large onion, finely chopped (I used 2 cups)
1 large carrot, finely chopped (I used 1 slightly mounded cup)
2 stalks celery, with their leaves, finely chopped (I used 1 slightly mounded cup)
3 garlic cloves, finely chopped (I used 1½ Tablespoons)
1 ham bone, 1 pork rib, or 1/4 lb. salt pork (I used a 10-ounce smoked ham hock)
Small can Italian tomatoes, roughly chopped (I used a 28-ounce can of diced tomatoes)
1½ teaspoons salt
Freshly ground black pepper
1/2 cup small, tubular macaroni (I left it out)
Freshly grated Parmigiano cheese (I used 1/2 cup Pecorino Romano)
Handful of finely chopped fresh, flat-leaved parsley (I used 1/2 cup)



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