Soak the beans in cold water to cover overnight. Drain and place them in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour. Meanwhile, saute the pancetta until it renders its fat. Add the garlic cloves and saute. Add the tomatoes and parsley and cook for 15 minutes. Remove 2 cup of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup. Add the tomato mixture and the spaghetti to the soup. Taste and season with salt and pepper. Cook the soup to warm it through. Garnish with minced garlic and a stream of olive oil. Serves 8 as a first course. Recipes from The Heart of Sicily: Recipes and Reminiscences of Regaleali, a Country Estate by Anna Tasca Lanza (Clarkson Potter, copyright 1993 by Anna Tasca Lanza). Recipe by: Good Morning America
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|Serving Size: 1 Serving (1373g)|
|Recipe Makes: 1|
|Calories from Fat: 733 (26%)|
|Amt Per Serving||% DV|
|Total Fat 81.5g||109 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 41.2g|
|Polyunsanturated Fat 12g|
|Cholesterol 126.6mg||39 %|
|Sodium 2897.7mg||100 %|
|Potassium 2816.7mg||74 %|
|Total Carbohydrate 497.3g||146 %|
|Dietary Fiber 40.7g||163 %|
|Sugars, other 456.6g|
|Protein 65.3g||93 %|
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Calories per serving: 2824
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