Many ways Italians eat pasta with beans, many of which are soups, and mostly at lunch time especially in Rome. This dish is meatless and is basically beans and pasta, a soup.
500gr dry beans/fresh beans
1 large onion
3 garlic cloves
1 large carrots
1 stick of celery
1 bay leaf
1/2 dry chili
1 bunch parsley
1 branch fresh rosemary
1 400gr chopped tomatoes
1 Parmesan rind or 100g
Virgin olive oil
Salt and pepper to taste
The soaking of the beans over night is always handy.
The next day, finely dice garlic and onions and soften them in olive oil.
Peel and mirpoix carrots and celery and add to the onions and garlic.
Fry until soft and then add the cloves and bay leaf. If you are using bacon, you add for flavor but not diced.
De-glaze using wine or dry vermouth and later add the Parmesan rind and the rosemary.
Add the liquid (water) and after 2 hours the beans might still be unready, so check as you go along.
Once you are ready you can add your pasta (cooked separately) not over cooked and serve it with some virgin oil and some fresh herbs.