Pasta I Fagioli we used to call it Pasta Fazool when I was a kid Recipe

How to make it

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• Cold–soak the beans in advance: Dump the beans into a 2- to 3-quart container and pour in enough cold water to cover them by at least 4 inches. Let soak in a cool place at least 8 hours or up to 24 hours. Drain well.
• Pour 6 quarts water into a tall, large (at least 10-quart) pot. Add the drained beans, rosemary and bay leaves. Bring to a rolling boil over high heat, then adjust the heat to a gentle boil. Let cook while preparing the sautéed vegetables.
• Process the bacon and garlic to a paste in a food processor, stopping once or twice to scrape down the sides of the bowl. Heat the oil in a large skillet over medium heat, then scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes. Stir in the onions and cook, stirring, until translucent, about 4 minutes. Stir in the carrots and cook until the onions begin to brown, about 5 minutes. Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes.
• Pour two ladlefuls of the bean-cooking water into the skillet and bring to a boil, then pour the contents of the skillet back into the soup pot. Season lightly with salt and pepper and bring to a slow boil. Cook until the beans are tender, 45 minutes to 1 hour.
• Ladle about one third of the beans, along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly. (Wait until the beans cool completely before blending or processing; hot beans can cause splatters. If you must, you can stir the beans a bit to speed up the cooling process.) Process the beans and liquid in a food processor or blender until creamy. Return the pureed beans to the pot.
• Fish out the potatoes to a plate, mash them coarsely with a fork, and return them to the pot. Cook the soup another 10 minutes to give the flavors a chance to blend. Let the soup rest off the heat, covered, 10 to 15 minutes.
• While the soup is resting, cook the ditalini or elbow pasta in salted water until very al dente. Drain thoroughly and stir into the soup. Let all rest for 5 minutes, then serve in warm soup bowls, with a drizzle of extra virgin olive oil and a sprinkle of Grana Padano or Parmigiano-Reggiano.
• Allow to stand for 10 minutes before serving.
• Pass the grated Parmesan