Pasta e fagioli, or pasta bazoo as Chris’s father called it when he was growing up.
The beans are borlottis from Rancho Gordo. Recipe was a combination of this austere New York Times rendition with a baroque version from the Dean & Deluca cookbook. The latter differs mainly in starting with a mirepoix and using a rind of Reggiano (which fortunately I’d had sitting in my fridge for over two years) in the sauce.
The dish is a strange combination of a pasta, a soup and a stew, and is deeply rich and satisfying.