Pasta e Fagioli

Dice the onion, carrots and celery into tiny cubes to make a soffritto. Saute them in olive oil in a pot over medium heat with the bay leaves and a pinch of salt
After a few minutes when they're starting to soften, add the chopped garlic and mix together. Then add 3 tablespoons of concentrated tomato paste and saute for 3-5 minutes to fry the sauce down. If required, add a dash of olive oil to help it saute
Pour in the vegetable stock and water, season with salt and pepper
Chop the potato into small cubes and add to the pot along with the nutmeg, a cube of parmesan rind (optional) and simmer with the lid on for 10-15 mintues on medium heat
When the vegetables are cooked, remove a cup of the mixture from the pot and reserve it on the side for now
Add the pasta, a pinch of salt and cook with the lid on (note you can add an extra cup of water at this time if the sauce has reduced too much or is too thick)
While the pasta is cooking, drain the can of beans and add about a quarter of the beans to the reserved mixture on the side.
Once the mixture has cooled down, blend it in a blender to create a creamy sauce
When the pasta is halfway fully cooked, add the beans and the creamy sauce to the pot and allow it to cook together for a few minutes
Serve your Pasta e Fagioli with a sprinkle of chopped parsley or basil leaves and freshly grated Parmigiano Reggiano cheese