Pasta E Fagioli

serves 6. Drain and rinse the soaked cannellini beans. Pour the beans into a medium-size saucepan, cover with the water, and add the bay leaf and fresh herbs. Bring to a boil, reduce the heat, and cook, uncovered, at a low boil until they are tender yet still retain their shape, about 30 to 35 minutes. Taste the beans to see that they are done. If their skins are still a little tough, cook them a little longer. Leave the beans in their broth, and, when cool, remove the herbs and bay leaf. While the dried beans are cooking, bring a large pot of water to a boil and add 1/2 teaspoon salt and the green beans. Cook them for 2 to 3 minutes, until tender yet still bright green. Scoop the beans out of the water with a strainer, rinse under cold water, drain, and set aside. Keep the water boiling. Cut the tomatoes into large pieces and reserve their juice. Cook the pasta in the boiling water for 7 to 8 minutes, until just tender. (It will continue to cook while it stews with the beans and vegetables.) Drain the pasta in a colander, rinse under cold water, and shake off the excess water. Toss with 1 tablespoon of the olive oil to keep it from sticking together. Heat the remaining 2 tablespoons olive oil in a wide skillet; add the onion, 1/2 teaspoon salt, a few pinches of pepper, and the dried herbs. Saute over medium heat for 5 minutes, until the onions begin to release their juices. Add the garlic and peppers and saute until the onions and peppers are soft, another 5 to 6 minutes. Add the summer squash and saute for 1 minute, just long enough to heat it through. Stir in the tomatoes, the beans and their broth, the fusilli, and the basil. Season with as much as 1 teaspoon salt, then add pepper to taste. Cook, uncovered, over medium-low-heat for 20 minutes. This dish should be brothy, so add a little water or stock if more broth is needed. Add the green just before serving. Serve in warm bows and pass the Parmesan cheese.