Step 1

In a clay pot sauté onion, carrot, celery, parsley, butter and 2 Tbs oil.

Step 2

Add tomatoes, drained beans, salt and enough water to cover vegetables and bring to boil. Reduce the heat, and simmer, covered, until the beans are tender.

Step 3

Transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Stir the puree back into the beans.

Step 4

Add pasta, cook, stirring constantly, until the pasta is tender.

Step 5

Serve with parmesan cheese.