Venetian-Style Bean and Pasta Soup - Lunch Recipes

Ingredients

• 0 teaspoons black pepper
• 2 mediums carrots, chopped
• 2 ribs celery ribs, chopped
• 340 grams dried ditalini or other small tubular pasta
• 631 milliliters pound dried borlotti (cranberry) beans , picked over and rinsed
• 1 teaspoon dried rosemary, crumbled
• 59 milliliters chopped fresh flat-leaf parsley
• 5 larges garlic cloves, finely chopped
• 118 milliliters extra-virgin olive oil plus additional for drizzling
• 2 mediums onions, chopped
• 1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind (optional)
• 2 teaspoons salt
• 2 liters water