Step 1

In a large pot or dutch oven over medium heat, warm the olive oil until shimmering. Add the diced onion, carrot, celery, and cook, stirring often, until the vegetables have softened and the onions are turning translucent. It takes about 10 minutes.

Step 2

Add the garlic, the bay leaf, and the rosemary, and cook for about 30-40 seconds until fragrant.

Step 3

Add the beans, the tomato paste, salt, and pepper, give a good stir. Then add only 3 cups of the broth (reserve the rest) and bring to the boil.

Step 4

Reduce the heat to a gentle simmer and cook for 10 minutes, stirring occasionally.

Step 5

Turn off the heat, remove the bay leaf and rosemary. Scoop out half of the soup, blitz in a blender until smooth, and return it to the pot (be careful, it's still hot). Alternatively, use an immersion blender and blitz some of the soup directly in the pot.

Step 6

Bring to the simmer and add pasta. Cook gently, stirring frequently, and add the rest of the reserved broth gradually when needed. The soup should be creamy, thick, but not dry. Feel free to add a splash of water if you prefer a thinner consistency.

Step 7

Cook until al dente, taste and adjust the seasoning. (See notes).

Step 8

Ladle the pasta with beans into bowls and drizzle with extra virgin olive oil and top with black pepper and freshly grated parmesan cheese, if you wish. Fresh chopped Italian parsley is another delicious addition if you like. Enjoy!