Pasta e Fagioli

Steps

1. Heat a pan over medium heat and add olive oil.
2. Add the garlic, onion, carrot, and celery to the hot oil. Cook until the vegetables start to soften up and the onions become translucent.
3. Stir in the precooked, drained, and rinsed beans into the pan. Cook for about 5 minutes to allow the beans to absorb the flavor from the vegetables.
4. Add the tomato paste (unseasoned tomato puree) and two cups of water to the pan. Mix well.
5. Season with salt, pepper, and bay leaves. Bring the mixture to a simmer on low heat and let it cook for about 15 minutes to allow the beans and sauce to combine.
6. Remove the bay leaves and garlic from the pot.
7. To achieve creaminess, either use the back of a spoon to squash some of the beans or use a hand mixer to emulsify two to two and a half scoops of the beans into the mixture. Stir until the sauce becomes creamy.
8. Add the pound of pasta to the pan. Check the liquid level; if there is not enough liquid to cook the pasta, add two cups of water to cover it but not excessively.
9. Bring the mixture up to a boil and then reduce heat to low. Let it simmer for about 10-15 minutes, adding another 1/2 cup of water halfway through cooking if needed, while stirring occasionally.
10. Continue simmering until the pasta is cooked through (about 15 minutes total from this step), ensuring the liquid reduces and the consistency is creamy rather than watery.