Ingredients:
300 g (10 oz) cannelini beans, soaked overnight and drained
200 g (7 oz) small pasta
200 g (7 oz) tomatoes, diced
30 g (1 oz) butter
grated parmesan cheese
1 carrot, diced
1 small onion, diced
1 celery root, diced
chopped parsley
olive oil
salt

Preparation:

1. In a clay pot sauté onion, carrot, celery, parsley, butter and 2 Tbs oil.
2. Add tomatoes, beans, water, salt and bring to boil. Reduce the heat, and simmer, covered, until the beans are tender.
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.
4. Add pasta, cook, stirring constantly, until the pasta is tender.
5. Serve with parmesan cheese.

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