While this is cooking, blanch the pasta: that is, put a 5 litre pan of water on to boil, salt it and boil the ditali for 4 minutes. Drain, refresh by plunging into cold water, then drain thoroughly and tip into a bowl. Lightly dress with olive oil to prevent it sticking together – you may add the reserved rosemary needles to this pasta for an interesting aromatic seasoning.
Remove the vegetable pan from the cooker, and discard the bouquet garni. Purée half the mixture and return to the remainder in the pan. At this point everything is ready, and can be held until you need it.
To serve, mix the pasta and beans together to make the soup. Heat gently until very hot and the pasta is al dente. Be careful as the dish will stick easily, scorch and spoil; keep gently stirring. Serve in soup plates with Parmesan, and some good oil added separately.
© 1996 Alastair Little. All rights reserved.