Glad to give you the recipe.(Sorry the amounts are approximate..the chef told me how with hands.
In a large pot, saute onions and garlic in olive oil.
When onions are clear(don't burn garlic..and about 6-8 cups of chicken stock(good canned broth is fine)
Simmer...add lots of crushed dry mint-peppermint NOT Spiramint,please!!!... by lots I mean about 1/2 cup(you can play with this to taste)Sometimes we even add more.This IS the special ingredient.
You can add 1 1/2 cups of finely chopped carrots if you like at this time.
Then add 3-4 large cans of white cannellini beans(progresso seems to work best for me)Juice and all!! SALT TO TASTE.
Add Kluski noodles(The ones like in Campbell's chicken noodle..or other medium noodle.About 3/4 lb.
Simmer 3/4 hour or so. It will thicken a bit.
Enjoy with you favorite crusty Italian bread, butter, or dipping oil!
There it is ...Lee's Pasta Fagiole alla El Teatro(the restaurant in Venice where I found this dish
If anyone tries this ,please let me know what you think!