16-ounce bag dried cannellini or navy beans
large onion, chopped
celery stalks, chopped
cloves garlic, coarsely chopped
whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
14 1/2-ounce can chicken broth
14 1/2-ounce can diced tomatoes
dried tubular pasta, such as ditalini or tubetti
freshly ground black pepper
red pepper flakes
extra-virgin olive oil
freshly grated Parmesan
- Combine the beans and 6 cups of water in a Dutch oven over high heat. Bring to a boil and let cook for 5 minutes, stirring occasionally. Remove from heat, cover, and let sit for 45 minutes.
- Drain the water then add 10 cups more. Place over medium-high heat. Add the onion, celery, garlic, sage (whole and chopped), and rosemary to the beans; stir well. Bring to a boil, add the broth, and reduce heat to simmer. Cook 30 to 40 minutes or until the beans are just tender, stirring occasionally.
- Stir in the tomatoes and cook another 10 minutes. Add the pasta, salt, black pepper, and red pepper flakes. Continue cooking until the pasta is al dente, 5 to 7 minutes. Ladle into bowls and spoon some olive oil and Parmesan over the top of each serving.