serves 6

2 cups dried white bean
1 medium diced onion
1 large carrot, diced
2 celery ribs
1 tablespoon olive oil
3 quarts chicken stock
3/4 pound small orecchiette or small macaroni
italian parsley

condiments:
2 cups stemmed arugala
4 plum tomatoes
2 teaspoons extra virgin olive oil
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt
French baguette, sliced
1 tablespoon olive oil
2 tablespoons grated Parmesan

Soak beans overnight.
In a saucepan sauté diced onion, carrot, and diced celery ribs in 1 tablespoon olive oil until soft.
Add beans, chicken stock, and 3 quarts water. Simmer until beans are soft. 11/2 hours to 2 hours.
Season with salt and pepper. Add small orecchiette or small macaroni. Cook until al dente.
Before serving, add chopped Italian parsley.
Condiments :
Cut stemmed arugala into 1/4 inch wide strips, set aside in a bowl. Peel, seed, and dice plum tomatoes, set aside in a bowl.
Also pass extra virgin olive oil, red wine vinegar, and kosher salt with soup, and serve condiments with thin sliced of French baguette, brushed with olive oil and toasted, and freshly grated Parmesan cheese.