Pasta e Fagioli Recipe

• 1 cup dried tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni)
• 2 cups cooked small white beans such as cannellini (see Game Plan note)
• 2 tablespoons water
• 3 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 10 small fresh sage leaves, finely chopped
• Leaves from 2 fresh rosemary sprigs, finely chopped
• 3 tablespoons tomato paste
• 4 cups reserved bean-cooking liquid
• 2 ounces Parmigiano-Reggiano cheese, grated
• Olive oil, for drizzling

1. Fill a medium saucepan with heavily salted water and bring to a boil over high heat.
2. Add pasta and boil until partially cooked, about 5 minutes.
3. Drain and set aside.
4. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth.
5. Set aside.
6. Heat olive oil in a large saucepan over medium heat.
7. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes.
8. Stir in garlic, sage, and rosemary and cook for 1 minute, stirring constantly.
9. Season well with salt and freshly ground black pepper.
10. Stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.
11. Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes.
12. Add pasta and bean puree to soup, and simmer until pasta is al dente, about 5 minutes.
13. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.

tubettini pasta, white beans, water, olive oil, yellow onion, garlic, sage, rosemary sprigs, tomato paste, liquid, cheese, olive oil

Taken from www.chowhound.com/recipes/pasta-e-fagioli-10501 (may not work)