For 6 servings you will need:

1 c. Great Northern or small white beans, rinsed and drained
6 c. water
2 tbsp. olive oil
1 med. carrot, shredded
1 stalk celery, thinly sliced
1 lg. onion, finely chopped
1 clove garlic, minced or pressed
1/4 c. chopped parsley
1/2 c. thinly sliced pepperoni
1 smoked ham hock (about 1 lb.)
1 can (1 lb.) tomatoes
1 tsp. dried basil leaves
1 bay leaf
1/2 c. small shell pasta
Salt
Grated Parmesan cheese (optional)

Place beans in a bowl; add 2 cups of the water, let stand overnight (or, bring to boiling in a medium saucepan, boil briskly 2 minutes, remove from heat, let stand covered 1 hour).

In a 5 to 6-quart kettle heat oil. Cook carrot, celery and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes (coarsely chopped, with liquid), basil, bay leaf, beans and liquid and remaining cups water.

Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Return ham in chunks. Skim, discard fat.

Remove 1 cup of the beans. Press through food mill (or puree in blender with a little soup liquid). To soup add pasta shells. Bring to boiling. Cook, uncovered, stirring until pasta is tender, 12 to 15 minutes.

Season to taste with salt.

This hearty soup is made in the style of the Italian "pasta e fagioli" - a lusty main dish with beans, ham, sausage, vegetables and pasta. For an Italian finishing touch, grind white pepper to taste and stir a spoonful of olive oil into each bowlful. Serve with cheese, if you wish.

Preparation time: 30 minutes. Cooking time: about 2 hours. Soaking time: 1 hour or more.