Pasta e Fagioli
A hearty Italian peasant soup of tender cannellini beans and small pasta simmered in a rich tomato-rosemary broth. Deeply satisfying and ready in under an hour.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 yellow onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 sprigs fresh rosemary sprig (or 1/2 tsp dried)
- 2 tbsp tomato paste
- 1 can crushed tomatoes
- 2 cans cannellini beans (15 oz cans), drained and rinsed, drained, rinsed
- 6 cups low-sodium vegetable broth
- 6 oz ditalini pasta (or small elbow macaroni)
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 piece Parmesan rind (optional, for depth)
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Heat 3 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1 finely diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, for 8 minutes until softened.
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2
Add 4 cloves minced garlic cloves and 2 sprigs fresh rosemary sprig (or 1/2 tsp dried) and cook 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook 2 minutes more.
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3
Add 1 can crushed tomatoes, 6 cups low-sodium vegetable broth, and 1 piece Parmesan rind (optional, for depth) if using. Bring to a boil.
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4
Add 2 cans drained, rinsed cannellini beans (15 oz cans), drained and rinsed. Using the back of a spoon, roughly mash about one-quarter of the beans against the side of the pot to thicken the soup.
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5
Add 6 oz ditalini pasta (or small elbow macaroni) to the pot and cook, stirring occasionally, until pasta is just tender, about 10-12 minutes.
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6
Remove rosemary sprigs and Parmesan rind. Season with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Serve in bowls topped with 1/4 cup chopped fresh flat-leaf parsley and a drizzle of olive oil.