Pasta e Fagioli

• 1/2 pound dried cannellini beans
• 1/2 teaspoon baking soda
• 1 celery stalk, halved
• 1 bay leaf
• 1/2 onion
• 3 canned San Marzano tomatoes, seeds removed
• 3 tablespoons extra-virgin olive oil
• Salt
• 2 garlic cloves, very thinly sliced
• 1/2 cup chopped Italian parsley, plus more for garnish
• 1/2 pound dry tubetti or ditalini pasta
• Cracked pepper, for garnish

1. Cover the beans with water, and add the baking soda, half the celery stalk and the bay leaf.
2. Soak them for 24 hours.
3. Drain and rinse well.
4. Place in a pot and add cold water to two inches above the beans.
5. Add the rest of the celery, the onion, tomatoes, and 1 tablespoon of olive oil.
6. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour 20 minutes.
7. Bring a large pot of lightly salted water to a boil.
8. Meanwhile, drain the beans, reserving 1 cup of the cooking liquid.
9. Discard the celery, onion, and bay leaf.
10. In a soup pot over low heat, saute the garlic in 1 tablespoon of the olive oil for 1 minute, add 2 tablespoons parsley, and continue to saute until garlic is light brown, 1 or 2 more minutes.
11. Add the beans and 1/2 cup of their cooking liquid, mashing a few beans with a fork to give the soup body.
12. Bring to a simmer.
13. When the water has reached a boil, add the pasta and cook for half the time called for on the package.
14. Drain the pasta and add it to the beans, reserving the cooking water.
15. Raise the heat under the soup pot to medium and cook until the pasta is al dente, adding enough reserved pasta water or bean cooking liquid to make a thick broth.
16. Ladle into bowls, garnish with parsley and pepper, and drizzle with remaining 1 tablespoon olive oil.
17. Serve immediately or the pasta will absorb the broth.

beans, baking soda, celery stalk, bay leaf, onion, tomatoes, extravirgin olive oil, salt, garlic, italian parsley, pasta, pepper

Taken from cooking.nytimes.com/recipes/1013893 (may not work)