The pasta e fagioli recipe from CHOW.com is a good way to prepare the dish. It calls for white beans and pasta such as tubetinni, ditalini, conchigliette or small macaroni.
To make pasta e fagioli, cook 2 cups of small white beans such as cannellini. Fill a medium saucepan with heavily salted water and bring it to the boil. Add 1 cup of pasta and boil until partially cooked, approximately 5 minutes. Drain the pasta and set it aside.
Combine 1/2 cup of the cooked beans and 2 tablespoons of water in a food processor or blender and blend until smooth. Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add 1 finely chopped small yellow onion and cook it for approximately 3 or 4 minutes or until it has become translucent. Stir in 2 minced cloves of garlic, 10 finely chopped fresh sage leaves and the finely chopped leaves from 2 rosemary sprigs. Cook for 1 minute, stirring constantly, before seasoning with salt and pepper to taste.
Stir in 3 tablespoons of tomato paste and cook for approximately two minutes or until it melts into the other ingredients and becomes caramelized. Use some of the bean-cooking liquid to thin the tomato paste mixture, then add 1 1/2 cups of beans and simmer for 10 minutes. Add the pasta and bean puree to the saucepan and simmer until the pasta is al dente, approximately 5 minutes. Serve this dish with a drizzle of olive oil and a sprinkle of Parmigiano-Reggiano.