This recipe, like many Italian recipes, has thousands of renditions. This classic is a little different with the crushed red pepper flake. It adds a little spiciness to the soup which I like.

In a large pot, saute the onion, crushed red pepper and garlic in the olive oil for 5 minutes over medium heat. (Sauteing the crushed red pepper takes out the heat but leaves the spicy flavor.) Add the beans and 4 quarts of water; bring to a gentle boil and lower the heat to medium. Cook for about 90 minutes (much shorter if you use canned beans), or until the beans are tender, adding more water if necessary to keep the beans covered. When the beans are cooked, add the celery hearts, tomatoes, basil, and pasta to the pot. Cook until the pasta are done, about 10 minutes. Add salt and pepper, and ladle into 8 soup bowls. Drizzle each serving with the extra virgin olive oil, and serve immediately.