Method:

1. Place the beans with salt, bay leaf, 1 tomato, 1 clove garlic, and half the celery leaves in a large pot with enough water to cover.

2. Bring to a boil and simmer over medium heat for 50 minutes, or until tender. Drain, discarding the bay leaf and vegetables.

3. Cook the broccoli in a large pot of salted, boiling water until crunchy-tender. Remove the broccoli with a slotted spoon and set aside.

4. Add the pasta to the broccoli cooking water and cook until al dente.

5. Sauté the remaining clove of garlic in the oil in a large frying pan until pale gold. Chop the tomatoes and add to the pan. Season with salt and cook for about 10 minutes.

6. Drain the pasta well and fry a ladleful in 1 tablespoon of oil until crispy. Set aside.

7. Toss the remaining pasta with the broccoli and beans. Remove from the heat.

8. Add the pasta, broccoli, and beans to the pan with the tomatoes and toss well. Garnish with the fried pasta and serve hot.