Pasta Fagiola Soup

1 lb dried navy beans
2 Tbs extra virgin olive oil
1 large onion, chopped fine
3-4 cloves fresh garlic, chopped fine
3 stems celery chopped fine
1/4 cup fresh basil, chopped fine
1/4 cup fresh Italian parsley, chopped fine
1 large can San Marzanan Italian Plum tomatoes, drained and chopped
1/2 lb Ditalini Pasta
carrots and celery, 1 cup each cut into bit sized pieces

Soak beans overnight or with quick soak method.  Put olive oil in large soup pot and heat.  Add garlic and sauteed until tender (do not brown) .  Add onions and celery and continue to saute until soft.  Add chopped plum tomatoes, parsley and basil.  Salt and pepper to taste.

Drain beans from soaking water and add fresh water.  Add to soup pot.  Stir and cook over medium heat for 1 1/2-2 hours uncovered.  Add bite size carrots and celery, continue to cook about another 1/2 hour until tender.

In separate pot cook ditalini pasta in slated water and drain, let cool.  Let bean soup cool a little before adding pasta so it does not get too soft.

Serve with generous amounts of pecorino cheese. 

-Frank Cunsolo