A variation of the traditional Pasta Fagioli using a variety of mixed beans but following the same method of cooking
In a soup pot, add olive oil, chopped or smashed garlic and hot red pepper (optional). Lightly brown the garlic on a medium low heat
Add the finely chopped onions, carrots and celery, mix tougher and continue cooking. Add the whole tomatoes and their liquid.
Strain the liquid from the canned beans, then add the mixed beans to the soup pot, stir and mix together with the vegetables.
Add the chopped parsley and chopped rosemary leaves.
Pour the broth over the vegetable bean mixture, stir, add salt and pepper to your taste
Bring to boil, turn down to a simmer and cook for approximately 80 minutes or until the vegetables are very soft. Take off the heat
Using a mixing bowl, scoop 5 cups (approximately ) of the soup mixture with an immersion blender puree until thick and completely creamy. If using a conventional blender, place 5 cups of soup mixture directly into your blender and puree.
Pour the pureed mixture into the soup remaining in the pot, mix together and set aside
In a separate pot, bring water to a boil, add sea salt, then the pasta, cook for 1 minute less than package indication for al dente
When pasta is ready, with a straining spoon scoop the pasta then stir into the soup. You can also use a colander to strain and add to soup. Stir readjust salt and pepper.
Serve hot with a drizzle of extra virgin olive oil and parmesan cheese