Pasta e Fagioli {Pasta and Beans}

• 1 cup Dry Pinto Beans
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 1 whole Onion, Minced
• 1 whole Carrot, Peeled And Minced
• 1 whole Rib Celery, Minced
• 1 can Peeled, Whole Tomatoes
• 1 clove Garlic, Minced
• 1 whole Vegetable Bouillon Cube
• 1 cup Ditalini Pasta
• Handful Fresh Parsley, Minced
• Handful Fresh Basil, Minced
• Salt
• Pecorino Cheese - To Garnish (optional)

1. Cover your beans with at least 2 of water & allow them to soak overnight or at least 8 hours before you plan on cooking.
2. Drain and set aside prior to cooking.
3. In a large stockpot, add 2 tbsp of the oil, the onion, carrot, celery, drained beans, and tomatoes (I gently crush the tomatoes with my hand).
4. Cover with water.
5. Season well with salt and add the garlic and bouillon cube.
6. Stir well.
7. Cook over medium-high until it comes to a rolling boil.
8. When its boiling, cook for an additional 15 minutes.
9. Remove half of the mixture and blitz in your food processor.
10. Return to pot.
11. Stir well.
12. Add hot water to the pot if liquid level is low.
13. Taste for seasoning and add salt if necessary.
14. Add pasta and cook until pasta is al dente.
15. At the end, add the remaining 2 tbsp of oil and the herbs.
16. Serve lukewarm.
17. Garnish with Pecorino cheese if desired.
18. Buon appetito!

pinto beans, olive oil, onion, carrot, rib celery, tomatoes, clove garlic, pasta, handful, basil, salt, pecorino cheese

Taken from tastykitchen.com/recipes/main-courses/pasta-ee28099-fagioli-pasta-and-beans/ (may not work)