INGREDIENTS
2
Garlic cloves, medium
4 cups
Reserved bean-cooking liquid
2
Rosemary, Leaves from fresh sprigs
10
Sage, small fresh leaves
2 cups
White beans such as cannellini, cooked small
1
Yellow onion, small
3 tbsp
Tomato paste
1 cup
Tubettini pasta, dried
3 tbsp
Olive oil
1
Olive oil
2 oz
Parmigiano-reggiano cheese, grated
2 tbsp
Water