Family Style Food

Drain 2 cans of beans into a strainer set over a bowl or large measuring cup. Add enough broth or water to the liquid to measure a total of 3 cups. This is the liquid base of the soup.

In a food processor, pulse the remaining can of beans (1 ½ cups) along with the can liquid until almost smooth.  Alternatively, mash the beans in a bowl with a potato masher or wooden spoon. Set aside until the soup is cooked.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and red pepper. Cook until the onion is softened, stirring frequently, about 5 minutes.

Add the whole beans, broth or water mixture, tomatoes, bay leaf and 1 ½ teaspoons salt. Bring to a simmer. Cook, partially covered, 15-20 minutes. Keep an eye on the heat to make sure the soup doesn't boil.

While the soup simmers, cook the pasta in boiling salted water until al dente. Drain.

Stir the pasta, reserved bean puree, cheese and herbs into the soup until combined. Adjust the thickness of the soup by adding more broth, if you like. Taste for seasoning, adding more salt and pepper to taste. Serve the soup in bowls, with additional cheese to taste.