This dish is warm and rich without a lot of fat. You need a big bowl for this one so you can grate lots of parmesan cheese on top. The richness comes from the bean broth and a little olive oil, if you want it extra thick you can mash some of the beans, which, in my humble opinion, makes it even better.
I used dry beans and cooked them in the crock pot but if you want this in less than 30 minutes you can use canned beans.
2 cups dry white beans, navy, cannellini, or great northern or 3 15oz cans
1 onion, chopped
4 cloves garlic, minced or pressed
1 tablespoon salt (omit if using canned beans)
1 teaspoon onion powder
4 tablespoons olive oil
dash black pepper
dash of garlic/pepper seasoning (for zip) , optional
1 16oz box pasta
The night before, I put 2 cups of rinsed dry beans in the crock pot to soak over night, fill the rest of the way with water, add 2 tablespoons cider vinegar.
In the morning, drain all the liquid and refill with water to 3 inches above the top of the beans. From here, if you are using canned beans you would just empty the cans into a large saucepan and continue to follow the directions.Add the onions, garlic, olive oil, onion powder, peppers and salt. For canned beans cook until the onions are soft about 20 minutes, for the crock pot cook until beans are tender about 6 hours.
Just into the crock pot.
At this point mash some of the beans and stir for a thicker broth.
Boil the pasta, drain.
I usually use a big pasta bowl, pour the drained pasta into a very large bowl, cover with the beans, toss to coat.