1 1/4 cup cannellini beans (8 ounces)
6 cloves garlic, 3 smashed and 3 minced
8 stems fresh parsley
8 ounces elbow macaroni
3 tablespoon olive oil
1/2 cup diced celery
3 plum tomatoes, seeded and finely diced
1/4 teaspoon red pepper flakes
1/3 cup water
1 tablespoon fresh basil leaves
Kosher salt and freshly ground black pepper
Soak the beans overnight in cool water to cover. Drain the next day and boil the beans for 10 minutes in water to cover by 1". Drain and cover a third time with cool water. Add 3 smashed garlic cloves and parsley stems. Bring water to a simmer and cook until the beans are just tender, about 30 minutes. Remove garlic and parsley, hold the beans and cooking water.
Cook the macaroni in boiling salted water until al dente. Drain and reserve.
Heat the olive oil in a heavy casserole. Saute the remaining garlic and celery for 2 minutes. Add the tomatoes, pepper flakes with 1/3 cup water continuing to simmer slowly for 10 minutes. Stir in the beans and pasta adding just as much of the bean cooking water as needed to make it the consistency of a stew. Cook another 10 minutes. Stir in the fresh basil and season to taste with salt and fresh pepper.