Pasta e Fagioli
Directions
- 1Drain and rinse the beans. Set 2 cans aside, and add the remaining 2 cans to the base of a blender with a little water. Blend until smooth, adding a little more water as needed. Then set aside.
- 2Place a heavy bottom pot over medium heat and drizzle with EVOO. Add the carrots and onions and cook until softened. Then add the tomato paste, garlic, and red pepper flakes. Cook until the tomato paste gets a deep red color.
- 3Add the blended beans and stir until incorporated, then add 6 cups of stock. Bring to a boil and add the rosemary and sage bundle along with the remaining beans.
- 4Let the soup simmer for 15 minutes. If you have some parm rinds in your fridge, you can add those for more flavor.
- 5Then add the pasta, and cook for another 10-15 minutes, stirring occasionally, or until the pasta is fully cooked.
- 6The soup might look really thin, but as it cooks the starch from the pasta and beans will thicken the soup. If the soup begins to thicken to fast, add the remaining 2 cups of broth 1/2 cup at a time.
- 7Once done, season with salt, pepper, and freshly grated parm. Add the soup to bowls, garnish with a sage leaf, and top with freshly grated parm, black pepper, and a drizzle of EVOO.
Ingredients
- 4 cans cannellini beans
- 2 cups Ditalini pasta
- 8 cups chicken or veggie broth
- 1 yellow onion
- 2 carrots
- 3 garlic cloves
- 2 tbsp tomato paste
- 2 rosemary sprigs
- 1 sage sprig
- 0.5 tsp red pepper flakes
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp EVOO
- 1 cup Parmigiano Reggiano
Equipment
blenderheavy bottom pot