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Classic Pasta e Fagioli

Ingredients · Serves 6 · Prep 15 min · Total 55 min

  • 3 tbsp olive oil
  • 1 medium onion, chopped
  • 1 carrot, diced
  • 1 celery rib, diced
  • 4 cloves garlic, minced
  • 1 sprig fresh rosemary
  • ¼ tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1 can diced tomatoes, 14.5 oz
  • 5 cups vegetable broth
  • 1 piece parmesan rind (optional)
  • 1 tsp kosher salt
  • 2 cans cannellini beans, 15 oz each, drained and rinsed
  • 1 cup ditalini
  • parmesan, grated, for serving
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Classic Pasta e Fagioli

Steps

  1. Heat the oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook until soft.
  2. Add the garlic, rosemary sprig, pepper flakes and tomato paste and stir until fragrant.
  3. Add the tomatoes, broth, parmesan rind if using and salt and bring to a boil.
  4. In a bowl, mash 1 cup of the beans with a fork until mostly smooth.
  5. Add the mashed and whole beans to the pot and simmer.
  6. Add the ditalini and simmer, stirring often so it doesn't stick, until the pasta is al dente.
  7. Remove the rosemary stem and the parmesan rind.
  8. Take the pot off the heat and let the soup stand to thicken.
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Classic Pasta e Fagioli

Steps, continued

  1. Ladle into bowls and top with parmesan and a drizzle of olive oil.