Pasta E Fagioli

• 1 pound dried navy beans
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1/2 cup sliced carrot
• 1/2 cup chopped celery
• 2 garlic cloves, crushed
• 1 (28-ounce) can diced tomatoes, undrained
• 9 cups water
• 1/4 teaspoon crushed red pepper
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2 garlic cloves, crushed
• 3/4 cup uncooked medium elbow macaroni (about 4 ounces)
• 1 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon black pepper
• 3/4 cup (3 ounces) grated fresh Parmesan cheese

1. Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove beans from heat; cover and let stand for 1 hour. Drain beans in a colander.
2. Heat oil in pan over medium heat until hot. Add onion, carrot, and celery, and saute 5 minutes or until tender. Add 2 garlic cloves; cook 1 minute. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally. Add beans, 9 cups water, red pepper, and bay leaf, and bring to a boil. Cover, reduce heat, and simmer for 1 hour and 50 minutes. Add salt, oregano, thyme, rosemary, and 2 garlic cloves; cover and simmer 25 minutes or until beans are tender. Discard bay leaf.
3. Place 2 cups bean mixture in a food processor; process until smooth. Return bean puree to pan, and stir well. Add pasta; cook 7 minutes or until pasta is done. Remove from heat; stir in parsley and black pepper. Ladle soup into bowls, and sprinkle with cheese.

beans, olive oil, onion, carrot, celery, garlic, tomatoes, water, red pepper, bay leaf, salt, oregano, thyme, rosemary, garlic, elbow macaroni, parsley, black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-e-fagioli-2 (may not work)