Beans are cooked with finely chopped carrots, celery, and onion until soft and creamy, then paired with ribbons of egg noodles in this rich and hearty Italian comfort food dish.
1. Place the beans in a large bowl and cover with cold water by 3 inches (7.5cm) to allow for expansion. Soak for 12 hours or overnight, then drain and rinse. 2. Add 2 tablespoons of the olive oil to a medium pot over medium heat. When the oil begins to shimmer, add the carrot, onions, celery, and bay leaf. Sauté for 3 minutes, then add the tomato paste and continue sautéing and stirring for 2 more minutes. 3. Add the beans, cold water, and rosemary sprig. Cover, bring to a boil, then reduce the heat to low and simmer for 30–40 minutes or until the beans are soft, but not falling apart. Remove the rosemary sprig and bay leaf. Use a slotted spoon to remove about 1 cup of the beans. 4. Using an immersion blender, blend the remaining beans in the pot, then add the whole beans back to the pot along with the sea salt and 1/4 teaspoon of the black pepper. Increase the heat to medium. When the mixture begins to bubble, add the pasta and cook until done, about 3 minutes. 5. While the pasta is cooking, heat 1 teaspoon of the olive oil in a small pan over medium heat. Add the garlic, red pepper flakes, and chopped rosemary needles. Sauté for 2 minutes, then transfer the mixture to the beans and stir. 6. When the pasta is done cooking, remove from the heat and set aside to cool for 5 minutes before dividing between 2 plates. Drizzle 1 teaspoon of the olive oil and sprinkle 1 teaspoon of the grated Parmesan over each serving. Season with freshly ground pepper to taste and a pinch of coarse sea salt. This dish is best served promptly, but can be stored in the refrigerator for up to 2 days.
The Venetian version of pasta e fagioli has a thick consistency and is not like a soup.
The Mediterranean Diet Cookbook for Beginners