Farmer Elisabetta, or Bettina, makes this hearty, veggie-tastic dish with a ridged cavatelli shape pasta she calls 'stranguggi'. The leafy greens can vary according to what is in season; and the white cannellini beans are a special variety called 'cannellina bianca di Cortale'. If you can get hold them, great; if not use whatever is local to you.
300g dried, white cannellini beans. Soak for a few hours and then cook gently for 100minutes or so.
2 sticks celery, including the leaves,
1 large onion
plenty of olive oil
1 kilo of leafy greens: chicory, Swiss chard and cabbage, for example.
1 bottle 400ml tomato passata
200g semolina flour 100g soft wheat flour (all purpose, ordinary, no need for 00) and about 150ml of water
salt
Serve peperoncino/chilli pepper at the table