Instructions

• Soak the beans for 6 to 12 hours. Drain and put in a pot. Cover by 2 inches of water and add the rosemary and the small onion (peeled and cut in half). Bring to simmer and let cook until very tender. After about a half hour add 1/2 teaspoon of salt.
• Remove about a cup of beans from the pot, puree them, and set aside.
• In the meantime in a large pot pour the olive oil and turn on to medium heat. Add the carrots and the celery and season with salt and pepper. Let cook for about 5 minutes, until they start to soften. Then add the garlic and the guanciale, and let cook a few minutes more.
• Now add about a half cup of the beans with the tomato. Let this cook for about 10 minutes until thickened.
• Add the rest of the beans and pasta to the pot (removing the rosemary and onion first). Bring to a boil and add the pasta. Let simmer until the pasta is done.
• The pasta will absorb all of the liquid. If it seems too dry, add a bit more water. But it should be quite thick at the end.
• Add the reserved pureed beans to the post and mix it in.

Ladle into bowls and serve with a drizzle of olive oil and grated cheese if you’d like.