Originally a country dish, it is now a very popular Venetian dish. Use freshly shelled Lamon or Borlottini ("Baete" beans from S. Erasmo would be especially nice) beans or dried beans left to soak overnight with
a pinch of bicarbonate. Prepare a finely chopped mixture of onion, carrot, celery, rosemary, bayleaf and tomato; sautée lightly. Add beans (if using dried beans, rinse well and drain water) and a hambone, cover well with water and add rock salt to taste. Boil for about 40 minutes. Separate 1/3 of the beans and pass through a food mill, then put back into the soup. Add small quantities of pasta to the soup, preferably "subiotini" or "tagliatelle", and let cook as necessary. 
Serve hot or warm with freshly milled pepper and a dash of virgin olive oil.