Pasta e Fagioli
A thick, rustic soup of beans, small pasta, tomato, and rosemary.
Serves 6
Prep 10 min
Cook 35 min
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 sprig rosemary
- 1 can (14 oz) crushed tomatoes
- 2 cans (15 oz each) cannellini beans, drained
- 5 cups vegetable stock
- 1 cup ditalini
- 1 teaspoon salt
- Grated Parmesan, to serve
Steps
Step 1. Cook the onion, carrot, and celery in the oil for 8 minutes. Add the garlic and rosemary for 1 minute.
Step 2. Add the tomatoes, beans, and stock. Simmer for 15 minutes.
Step 3. Mash about a third of the beans against the side of the pot to thicken the soup.
Step 4. Add the pasta and salt and cook 8 to 10 minutes until tender. Remove the rosemary and serve with Parmesan.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.