Instructions:
This thick and hearty soup was originally made with Lamon beans (a hard-to-find bean from the Veneto). Today, it is more typically made with cranberry beans. It is said to be at its best when the spoon sticks straight up out of the pot. Soak beans overnight in ample water. Drain. Put first 6 ingredients into a large pot and simmer, covered, for an hour. Remove vegetables, half of beans and 3 cups of liquid from pot. In a food processor, blend until creamy. Return to pot and stir. In a separate pot, bring water to a boil and cook pasta until al dente (firm to the tooth). Add pasta, cinnamon, herbs, salt and oil. Stir and serve with pepper to taste. Serves 4 to 6.
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