Preparation time: soaking overnight
Cooking time: 1 1/2 hours
3 dl [0,6 pt] white beans, soaked overnight
250 g [0,55 lb] cured or salted pork with rind
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
1 clove garlic, pressed
3 parsley sprigs, chopped
1 sage sprig, chopped
1 bay leaf
salt and freshly ground black pepper
180 g [6,3 oz] spaghetti, noodles or vermicelli
2 tablespoons olive oil
 Pour the water off the beans and put them in a large saucepan together with pork, onion, garlic, carrot, celery, parsley, sage, bay leaf and enough water to cover it all.
 Run a cup of beans in a food processor or press them through a sieve and stir the puree into the soup. Season with salt and pepper and bring to a boil again.
 Add the spaghetti or noodles and cook for about 12 minutes or until the pasta is soft but firm to the bite (al dente).
 Take the meat out of the soup and cut off the rind. Cut the meat into small pieces. Pour the olive oil into the soup just before serving, stir in the pork and a good portion of freshly ground pepper. Server in a soup tureen or soup bowls.