Pasta e Fagioli · Classic Vegetarian
Classic Pasta e Fagioli
White beans, tomato, rosemary and small pasta in a thick, rustic soup. Mashing some of the beans makes it creamy without any cream.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 6
- Level
- Easy
Ingredients
- 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
Steps
- Heat the oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook until soft.
- Add the garlic, rosemary sprig, pepper flakes and tomato paste and stir until fragrant.
- Add the tomatoes, broth, parmesan rind if using and salt and bring to a boil.
- In a bowl, mash 1 cup of the beans with a fork until mostly smooth.
- Add the mashed and whole beans to the pot and simmer.
- Add the ditalini and simmer, stirring often so it doesn't stick, until the pasta is al dente.
- Remove the rosemary stem and the parmesan rind.
- Take the pot off the heat and let the soup stand to thicken.
- Ladle into bowls and top with parmesan and a drizzle of olive oil.
Tip: For a vegan soup, skip the parmesan rind and cheese.
Tip: The pasta keeps absorbing broth. Add water or broth when reheating.
Storage: Refrigerate up to 4 days. Freeze without the pasta up to 3 months.
Estimated nutrition per serving: 290 calories · protein 13 g · carbohydrates 45 g · fiber 8 g · sugars 6 g · fat 8 g (saturated 1 g) · sodium 1,140 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.