Black Bean Soup

Black Bean Soup
1?4 lb. chopped pancetta or bacon
3?4 cup each of chopped onions, carrots, celery, zucchini
1 cup fresh chopped tomatoes
1 knob of fresh ginger, coarsely chopped
3-4 cloves of garlic
1 whole chili pepper (more if you want some extra heat)
1 lb of black beans
Wedge of fresh lime

Heat a few tablespoons of olive oil in an earthenware pot (if you have one, otherwise use your favorite soup pot).  Add the chopped pancetta, onions, carrots, celery, zucchini, ginger, garlic and chili pepper. Treat the vegetables to a little sprinkle of salt. Saute until the whole mess starts to relax and soften up, if you have some open white wine around, give the veggies a little drink and a mix. Helps get the party started.  Now add the tomatoes and 2 quarts of water. Pick through your black beans to make sure there are no foreign bodies hanging around and then add to the soup.  Either turn to a very low heat on the stovetop, or put into the oven at a low heat. You just want an occasional bubble slowing making its way to the top. Now, go clean the house or ride your bike or do something for at least 4-5 hours. When you come home, serve the soup with a wedge of fresh lime.