If you use dried beans, soak them according to the method stated above. If you use frozen beans, bring some water to a rolling boil, add some salt and then the beans; cook for about 10 minutes. If you use fresh beans, you do not need any preparation. Just rinse them under cold running water;
Prepare the vegetables: Wash and chop the celery, onion, and carrot very thinly and put them into a pot with a little oil or lard;
Add the whole clove of garlic and fry over medium-high heat until the sautéed vegetables turn golden brown. Remove the garlic and stir in the beans;
Pour in the tomato sauce or paste;
Season with salt and pepper and bay leaves. Cover with a lid and cook for about 15 to 20 minutes;
If it gets too dry, add some water or a little vegetable broth;
Remove a third of the beans; then blend the soup with an immersion blender until creamy;
Add some water or vegetable broth to make it more liquidy;
Bring it to a rolling boil again and add the fresh or dry pasta;
Cook the pasta according to the package instructions;
Add the beans you have set aside; season with more salt and pepper;
Garnish with a little oil and dried herbs. Red pepper flakes can be sprinkled on as well;
Serve it very hot with some freshly grated Parmigiano on top.