Start by soaking the beans overnight. The next day, drain and rinse them, then cook them in plenty of water (I also add vegetable broth). Season with salt, pepper, and add two or three bay leaves. When the beans are cooked, divide them in half and puree one half.

Finely chop the celery, shallot, and carrot. Sauté them in a pan with extra virgin olive oil for a few minutes, then add both the whole and pureed beans. Adjust the salt to taste.

Meanwhile, cook the pasta, but drain it a few minutes early. Add the pasta to the beans and finish cooking everything together.