Tuscan Bean & Pasta Minestrone

1. Cook the Shell Beans

Shell the fresh beans and place them in a pot with enough water to cover them. Bring the water to a simmer and let the beans cook gently for about 20 minutes or until they are soft but still intact.

2. Prepare the Vegetables

While the beans are cooking, heat ⅓ cup of olive oil in a heavy-bottomed soup pot over medium heat. Add the finely diced onion, carrot, and celery to the pot, along with a pinch of dried chile flakes and the coarsely chopped fresh sage leaves. Cook these vegetables for about 12 minutes or until they are soft and fragrant.

3. Add Garlic and Tomatoes

Add the coarsely chopped garlic and a pinch of salt to the pot. Stir and cook for a few minutes until the garlic becomes fragrant. Then, add the diced tomatoes or the drained and chopped canned tomatoes to the pot and let them cook down for about 5 minutes.

4. Combine Beans and Tomato Mixture

Once the tomatoes have cooked down, add the cooked beans and their cooking liquid to the pot. Bring the mixture to a simmer and let it cook for another 15 minutes.

5. Cook the Pasta

While the soup is simmering, cook the pasta in a separate pot of boiling salted water until tender. Drain the pasta and set it aside.

6. Purée and Combine

Take about one-third of the cooked beans and purée them using a food mill or blender. Add the puréed beans back into the soup pot along with the cooked pasta and the remaining whole beans. Let the soup cook for an additional 5 minutes.

7. Final Touches

Taste the soup and adjust the salt as needed. Serve the minestrone hot, garnished with a drizzle of extra-virgin olive oil and a generous sprinkle of grated Parmesan cheese.