? cup dried cannellini or great northern beans
1 small carrot, finely chopped
1 rib celery, finely chopped
? medium red onion, finely chopped
4 garlic cloves?2 whole and 2 finely chopped
3 bay leaves
? cup olive oil
2 cups cherry tomatoes, halved
pinch of red pepper flakes
? pound fresh sole fillets, cut into 2-inch pieces
? cup dry white wine
12 ounces small pasta shells
8 stems Italian flat-leaf parsley, leaves only, chopped
Soak beans for 8 hours or more. Drain and discard soaking water.
Combine beans with carrot, celery, onion, whole cloves of garlic, bay leaves, and 6 cups cold water in a medium saucepan over medium high heat. When the water begins to boil, lower heat and simmer, uncovered, stirring occasionally, about 1 hour, until the beans are tender. Drain. Remove and discard garlic and bay leaves.
Heat the olive oil in a large skillet over medium heat. Add the chopped garlic, cherry tomatoes, and pepper flakes and cook about 3 minutes.
Add sole, season with salt to taste, and continue cooking, while stirring, about 3 minutes longer. Add wine and simmer about 10 minutes until it is mostly evaporated. Stir in the beans and continue cooking another 10 minutes.
Meanwhile, bring a pot of salted water to boil for pasta. Cook pasta 10-12 minutes until al dente. Drain and add pasta to fish and bean sauce. Stir in parsley and cook 2-3 minutes more.