Pasta e Fagioli

1. Cook the Beans

Shell two pounds of fresh shell beans and place them in a pot. Cover the beans with water and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until soft but not falling apart.

2. Prepare the Aromatic Base

Heat ⅓ cup of olive oil in a heavy-bottomed soup pot. Add the finely diced onion, carrot, celery, a pinch of dried chile flakes, and two teaspoons of coarsely chopped fresh sage leaves. Cook over medium heat for about 12 minutes until soft and fragrant.

3. Add Garlic and Tomatoes

Add the coarsely chopped garlic and a pinch of salt. Cook for a few minutes until fragrant. Then, add one pound of peeled, seeded, and diced ripe tomatoes to the pot. Cook for 5 minutes, allowing them to break down and meld with the vegetables.

4. Simmer the Soup

Add the cooked beans along with their cooking liquid to the soup pot and let everything simmer for 15 minutes. The beans should become very tender.

5. Cook the Pasta

In a separate pot, cook ¼ pound of pasta in salted water according to package instructions. Drain and set aside.

6. Puree and Combine

Puree about one-third of the cooked beans using a food mill or potato masher, then return the pureed beans to the soup pot. Combine the cooked pasta, pureed beans, and soup, and let cook together for another 5 minutes. Adjust consistency with the reserved bean liquid if needed.

7. Serve the Soup

Ladle the Pasta e Fagioli into bowls, drizzle with extra-virgin olive oil, and sprinkle with grated Parmesan cheese. Serve immediately.