October Bean Soup by cucinagirl
Serves 4 to 6.

5 oz. center-cut bacon, cut into small pieces 
1 small or ½ large onion (yellow or red), chopped 
2 small carrots, chopped 
14 oz. fresh October Beans* 
2 cups chicken broth 
6 cups water 
sea salt and freshly ground black pepper, to taste
6 oz. short pasta, whole wheat or homemade** 
sea salt and freshly ground black pepper, to taste

*If you can’t find October beans, you may substitute another white bean, such as cannellini. If beans are dried, they should be soaked overnight.  If they’re canned, reduce water by about half and reduce cooking time to about 20 minutes. 
**Whenever possible, I prefer to use homemade egg pasta like my grandmother did.  If I have homemade spaghetti or fettucine on hand, I break it into smaller (2- to 3-inch) pieces before adding it to the soup. This is also a great place to use the small scraps from a batch of longer pasta.

In a large pot (I use a Dutch oven), cook the bacon over medium heat until mostly cooked.  Add the chopped vegetables and sauté, stirring occasionally, until the onions are translucent.  

Add the beans, broth, and water and bring to a boil.  Reduce to a simmer and cook for 45 minutes to 1 hour, until beans reach the desired consistency.  Stir frequently and add additional water, as needed.  When the beans are almost cooked, season with salt and pepper. 

Increase heat slightly to bring the soup make to a full boil.  Add the pasta and cook just until al dente. Do not overcook because the pasta will continue to soften in the hot soup.  (Homemade, dried fettuccine will cook in about 3 minutes, while the whole wheat pasta we used takes 10-11 minutes.)