Pasta e Fagioli Recipe

• 2 cups "cooked":/recipes/10488 small white beans such as cannellini
• 2 tablespoons water
• 1 small yellow onion, finely chopped
• 3 medium garlic cloves, minced
• 2 tablespoons water
• 10 small fresh sage leaves, finely chopped
• Leaves from 2 fresh rosemary sprigs, finely chopped
• 3 tablespoons tomato paste
• 2 cups "cooked":/recipes/10488 small white beans such as cannellini

1. Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.
2. Heat olive oil in a large saucepan over medium heat. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic, sage, and rosemary, and cook for 1 minute, stirring constantly. Season well with salt and freshly ground black pepper. Stir in tomato paste and cook until it caramelizes and melts in with other ingredients, about 2 minutes.
3. Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes. Add pasta and bean purée to soup, and simmer until pasta is al dente, about 5 minutes. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.
4. Beverage pairing: A medium-bodied Chianti would make a nice partner to this hearty bean soup. Try something juicy, smooth, and uncomplicated, like the 2003 Castello di Monastero Chianti Superiore.