Pasta e Fagioli

Soak 8 oz dried beans overnight, keeping the soaking water. Add 2 tbsp olive oil to a Dutch Oven on medium-low heat. Add 1 cup finely chopped carrots, 1 finely chopped celery stalk, and 4 minced large shallots, seasoning with salt and pepper. Sauté for about 10 minutes until the vegetables have softened. Add 6 cloves garlic, 1 tbsp chopped fresh rosemary, ¼ tsp crushed red pepper, 1 28 oz can crushed tomatoes, 1 Parmesan rind (optional), and 2 tbsp white wine. Season again with salt and pepper. Bring to a simmer, then add the beans with their soaking liquid. If you prefer a thicker soup, leave as is; for a thinner consistency, add 1-2 cups of vegetable broth. Cook for about 1-2 hours until the beans are cooked (approximately 1 hour 15 minutes). When the beans are almost ready, bring a salted pot of water to a boil and add 8 oz small pasta. Cook until just al dente, then drain and add to the Dutch Oven. Add some fresh parsley, and mix everything together. Serve topped with grated Parmesan.