There are many variants of Pasta e Fagioli. Here a simple delicious recipe!
2 Jars of Borlotti Beans Alce Nero
200g Passata (or Peeled tomatoes passed in a blender)
2 cloves of garlic
1 bay leaf
1L of vegetable stock (or your favorite for non vegetarian version)
320g of Ditali Rigati
Chilli pepper, Black Pepper, Salt, Extra Virgin Olive Oil
(100g of Guanciale for non vegetarian version - fry it in the hot casserole without oil before putting the garlic)
Heat 2 spoons of Extra Virgin Olive Oil in a casserole. Add the garlic (crushed) and the chilli pepper and let it fry for 1 minute or 2. Add the Bay leaf, the tomato and after a couple of minutes the vegetable stock.
Drain the beans and reduce to a puree a bit more than HALF of them with immersion blender (add some of the liquid from the casserole to help) and add the puree into the casserole and cook at low heat for 1 hour stirring frequently.
Add salt and pepper and the pasta. When the pasta is almost cooked add the rest of the beans.
When pasta is cooked, serve garnished with rosemary and make sure there is a good Extra Virgin Olive Oil and Black pepper grinder on the table for each one to put on their dish!
(you can prepare this dish more liquid or dense according to your preferences using more or less stock)
Suggestion: try it with egg pappardelle crushing them before cooking!