Pasta e Fagioli

Claire's Corner Copia was one of my favorite restaurants in New Haven. I've made this several times from the Claire's cookbook and love it almost as much as the version from the restaurant.

3 quarts water
1 lb great northern beans, picked over
1 cup chopped flat-leaf parsley
6 cloves garlic, chopped
4 or 5 basil leaves, chopped, or 1 tsp dried basil
2 tsp fennel seeds
1 tsp crushed red pepper flakes
1 bay leaf
1/3 cup olive oil (I often use less)
1 28-oz can whole tomatoes in juice, crushed with your hands (I usually just use canned crushed tomatoes)
1 tsp black pepper
1/2 lb cooked little pasta (ditalini, tubetini, etc.)

Put the water, beans, parsely, garlic, basil, fennel seeds, red pepper flakes and bay leaf in a large covered pot. Bring to a boil. Lower the heat to medium and cook uncovered for 1 hour, stirring every 10 minutes or so. Add the olive oil and tomatoes. Continue cooking, stirring frequently, for another 1 1/2 hours, until the beans are soft and the broth is thick. Add the salt and pepper. Stir in the pasta and continue cooking for 1 minute. Taste for seasoning.