Pasta e fagioli | Share the Pasta

Ingredients

• 8 oz dry Borlotti beans
• 2 bay laurel leaves (fresh or dried)
• 1/4 cup extra virgin olive oil
• 3/4 cup red onions, diced
• 3/4 cup carrots, diced
• 3/4 cup celery, diced
• 2 tbsp fresh garlic, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh rosemary, chopped
• A generous pinch of cracked black pepper
• A pinch of crushed hot red chili peppers
• 14 oz can of San Marzano tomatoes, peeled or crushed
• salt to taste
• 2 cups bean broth from cooked beans
• 5 oz ditalini or tubettini pasta
• A generous sprinkle of Pecorino Romano or Parmigiano Reggiano