2 c. sm. white beans
1 lb. neck bones
1-2 drops liquid smoke
1 bay leaf
2 cloves garlic, peeled & chopped
1/2 med. onion, peeled & diced
1 carrot, unpeeled & diced med. fine
1/4 c. chopped lovage or celery leaves
1/2 c. Italian tomato sauce
6 c. water
1 c. basic chicken stock
Salt & pepper to taste
1 c. sm. shaped pasta (such as stars or shells)

Instead of using 1 pound neck bones, may use smoked pork hocks and use 1 3/4 pounds.

Place the beans in a 4 quart pot and add water for cooking. Bring to a boil, cover, turn off the heat and let rest for 1 hour. Drain the beans and discard the water. Add all ingredients to the pot except the salt, pepper and pasta. Cover and simmer lightly for 1 1/2 hours or until beans are very tender.

Remove the pork bones and the bay leaf. Take the meat off the bones and set aside. Remove 2/3 of the contents of the pot and puree in a food processor or blender. Return to the pot, along with the meat and restore to simmer. Add salt and pepper to taste. Add the pasta and cook until the pasta is just tender, about 15 minutes.