Pasta e fagioli

• 300 g (10½ oz) dried cannellini or other white beans, soaked overnight in cold water
• 1 medium ca

Drain the soaked beans. Put them into a saucepan, cover abundantly with cold water and bring to the boil. Skim the surface of any scum, lower the heat and add the carrot, celery and onion. Cook for about 1½ hours, or until the beans are soft. Add more water during the cooking time, if necessary, to keep the beans well covered and, towards the end, season with salt and pepper. Remove from the he