Pasta E Fagioli

Ingredients: 2 cups dried navy or pea beans 4 T olive oil 1 onion, chopped 1 clove garlic, minced 2 carrots, cut into 1/2-inch slices 2 stalks celery, cut into 1/2-inch slices 2 peeled tomatoes, chopped (or use 6 to 8 canned plum tomatoes) 4 cups beef stock 2 T chopped parsley 3 T freshly minced basil salt and pepper to taste 1 cup ditalini or other small tubular pasta parmesan cheese Prepare: Beans cooked and drained (if cooking the beans yourself from dried, reserve 4 cups of the cooking water). Heat the olive oil in a soup pot over moderate heat. Add the chopped onions and saute for 2 to 3 minutes, until the onions soften. Add garlic and cook another half minute. Add carrots and celery; cook another 2 to 3 minutes. Add tomatoes, beans and stock. Measure out 4 cups bean cooking water and add it to soup. (If necessary, add regular water or more beef stock.) Add parsley, basil and some salt and pepper. Bring to simmer; cook, partially covered, about 45 minutes or until beans are very tender. Remove two cups soup; puree it in blender. Return puree to soup; stir to blend it in. Add pasta. Cook 20 minutes or until pasta is tender. Add water or stock, if desired, to make soup thinner. Taste for seasoning and add salt and pepper if needed. Serve soup sprinkled with freshly grated parmesan cheese.