1/4 c. dried pinto beans
1 slice bacon, diced
1 c. diced zucchini
1/2 c. diced peeled eggplant
1/2 c. chopped leek
1/2 c. chopped fennel
1/4 c. chopped onion
1/4 c. diced celery
2 tbsp. diced carrot
1 3/4 qt. beef or chicken stock (7 c.)
1/2 c. dry white wine
1 lg. tomato, peeled, seeded and chopped
1/2 c. diced peeled potato
1/2 tsp. tomato paste
1/2 c. cooked pasta
1/4 c. chopped fresh parsley
1/2 bunch fresh basil leaves
2 garlic cloves
Pinch dried oregano
Salt and freshly ground pepper

Soak pinto beans in enough cold water to cover, at least 3 hours or overnight.

Drain beans well. Transfer to small saucepan. Cover with cold water. Bring to boil over medium high heat. Reduce heat and simmer until tender. Drain and set aside.

Saute bacon briefly in Dutch oven over medium high heat. Add zucchini, eggplant, leek, fennel, onion, celery, and carrot and saute until vegetables are slightly softened. Stir in stock, wine, tomato, potato, and tomato paste and bring to boil. Reduce heat and simmer 30 minutes. Add beans and pasta and cook until heated through.

Mash together parsley, basil, garlic, and oregano in small bowl. Add to soup a little at a time, tasting after each addition. Season with salt and pepper to taste. Ladle soup into bowls and serve immediately. 6-8 servings.