Pasta e Fagioli (Pasta and Beans) recipe | PCC Community Markets

Ingredients

• 4 (15-ounce) cans cannellini beans, rinsed and drained (see note)
• 4 cups water, plus additional as needed
• Salt, to taste
• 3 tablespoons extra virgin olive oil, plus extra for drizzling
• 2 cloves garlic, sliced
• 1 rib celery, chopped
• 1 carrot, peeled and chopped (optional)
• 5 ounces cherry tomatoes, cut in half
• 10 ounces pasta, such as small shells or elbows (see note)
• 1/2 cup fresh or frozen peas (optional)
• 2 tablespoons chopped fresh basil