ZUPPA DI FAGIOLI CON LA PASTA (PASTA AND BEAN SOUP)

Cook the ham hocks in 2 cups water until tender, about 2 hours. Remove meat from bones, disgarding fat, and chop. Reserve liquid.

In a 4-quart saucepan, bring beans and 2-quarts water to a boil for 2 minutes. Remove from burner and let soak, covered, for 20 minutes. Drain beans, reserving liquid and adding enough fresh water to the liquid to make 2 quarts.

Meanwhile, chop fat back, onions, celery and garlic into a paste (called a battuto); this can be done with a large chef's knife or in the food processor. Heat olive oil in a large kettle over medium heat. Add the battuto and cook until the fat is completely rendered and just starting to turn golden, about 10 minutes, being careful not to brown. Add the beans, reserved bean cooking liquid, ham and ham cooking liquid to the kettle. Bring to a boil, reduce and simmer, covered, until beans are tender, about 1 to 1-1/2 hours. Skim fat from top of soup, but not all. (Can be prepared to this point several hours before serving or several days and refrigerated.)

Before serving, bring soup back to a boil; add pasta and simmer, covered, until tender, about 10 minutes, depending on pasta used. (If soup appears too liquid, remove the lid; if soups appears too thick while pasta is cooking, add extra liquid.) Taste for seasoning. Serve immediately, passing Parmesan cheese.

Notes: The fat back used in this recipe is the type with no meat. If unavailable, use salt pork but remove all meat and reserve for another time. For those who are highly fat conscious, the fat back can be omitted. You will still have a very good soup. You will need to use your judgment on the amounts of pasta and liquid needed, as beans do not always soak up the same amount depending on their age and dryness. This soup should be thick, but it is best with some liquid. Leftover soup reheats very well and may taste better than the original. However, more liquid may need to be added as the beans and pasta soak up additional liquid in reheating.