Bean and Pasta Soup Draft

How I make it

1. Soak the beans overnight in plenty of water. Skip this step if using canned beans.

2. The next day, drain the beans, rinse in fresh water and drain again.

3. Heat the oil in a large pot over medium heat. Add the onion and fry until it starts to turn golden.

4. Add the chicken wings, carrots and celery and fry, stirring, until the vegetables start to brown.

5. Add the crushed tomatoes and stir well.

6. Add the drained beans, the broth and the rosemary and bring to a boil.

7. Cover and simmer over low heat for about 2½ hours, until the beans are tender, stirring now and then.

8. With canned beans, 1 hour of simmering is enough. Add the beans after the first 30 minutes so they don't get too soft.

9. Remove the rosemary sprig and the chicken wings. Chop the meat into small pieces and return it to the pot. Discard the skin and bones.

10. Taste and season with salt and pepper.

11. Raise the heat, add the pasta and bring to a boil.

12. Cover and cook over medium-low heat for 10-15 minutes, until the pasta is al dente (the time depends on the pasta). Serve right away.

What I've learned

• I make the soup ahead through the long simmer and add the pasta only when I reheat it to serve.