1.  Sort, clean and soak the beans overnight according to the instructions on the package.

2.  To clean the beans well, drain them from their soaking water and place them in a large pot along with just enough fresh water to cover the beans. Place the pot on the stove and bring the water to a boil. In the meantime, dice the carrot, celery, onion, shallot and garlic and set aside.

3.  Boil the beans for 3 - 5 minutes, removing any foam that rises to the surface.

4.  Once boiled, drain the beans once more and rinse thoroughly. Clean the pot and place the clean beans back into the pot with 5 cups of fresh water and all of the diced vegetables. Place the pot over medium-high heat and bring to a boil. Cover and reduce the heat to medium-low; simmer for 30 minutes, stirring the mix occasionally. If, at any time, the water is reducing too quickly, add 1/3 cup fresh water to the mix and lower the heat further.

5.  When the beans have softened thoroughly, remove 1/3 of the mixture and some of the cooking liquid into a bowl. Using a fork, smash the beans into a puree and add it back to the pot. Stir well to combine. This will thicken the mixture.

6.  Add the pasta to the pot of beans and cook until it is al dente (approximately 10 minutes).

7.  Once the pasta is cooked and the mixture has thickened to your taste (if it is too thick, add a small amount of water until it thins to your preferred consistency), remove the pot from the heat and add the Parmigiano and salt and pepper to taste. Mix well.

8.  Plate and serve the dish immediately with a drizzle of extra virgin olive oil and extra Parmigiano.

Notes

Borlotti beans are called a few different names. Either of the following alternatives are good choices for this dish: cranberry beans or Roman beans. Pinto beans would also make a good substitute.