Pasta e fagioli

Let’s make it

1. Cover the dried beans generously with cold water and soak for 12 hours. Drain, then put in a saucepan with the measured fresh water. Boil for 10 minutes, then simmer for 60–90 minutes until tender. Keep the beans and their broth.
2. Finely chop the onion, carrot and celery. Soften in the olive oil for 10 minutes. Add chopped garlic and rosemary, then stir in the tomato paste.
3. Add the cooked beans, Parmesan rind and enough bean broth to make a loose soup. Simmer for 15 minutes and season with salt and pepper.
4. Remove the rind. Mash or purée about a third of the beans with a little broth and stir them back into the pot.
5. Add the pasta and simmer, stirring often, until tender. Add more hot bean broth or water as needed to stop it sticking.
6. Rest off the heat for 5 minutes. Serve with grated Parmesan and a little olive oil.