1 cup fagioli di conio, canellini, or great northern beans
? cup olive oil
1 large red onion, chopped
pinch of red pepper flakes
4 cups chicken or vegetable broth
2 medium Yukon gold potatoes, peeled and diced
8 ounces quadrucci (1-inch squares) pasta or wide lasagna broken into smaller pieces
1 large clove garlic, peeled and finely chopped
8 stems Italian flat leaf parsley, leaves only, chopped
1 stem fresh rosemary, leaves only, chopped
2-3 stems fresh marjoram leaves only, chopped
? cup grated parmigiano
freshly ground black pepper
Soak beans 8 hours or more. Drain and discard soaking water.
Heat olive oil in soup pot over medium high heat. Add onion and pepper flakes and cook, stirring, 2-3 minutes, until the onion begins to soften. Add the beans and broth. When the broth comes to a boil, lower heat and simmer 45 minutes. Add potatoes and cook about 15 minutes more, until the potatoes and beans are tender.
Cook pasta 10-12 minutes, until al dente. Drain and add to pot with beans. Stir in garlic, parsley, rosemary, marjoram, and cheese. Season with salt and pepper to taste. Cover and let stand 15-20 minutes. Stir and serve.