Pasta e Fagioli

30 mins
Serves 1
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Directions

  1. 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.
  2. 2Drain 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.
  3. 3Drain 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.
  4. 4Place 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.
  5. 5Place 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.
  6. 6Place 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.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Let the soup simmer for 15 minutes. If you have some parm rinds in your fridge, you can add those for more flavor.
  11. 11Let the soup simmer for 15 minutes. If you have some parm rinds in your fridge, you can add those for more flavor.
  12. 12Let the soup simmer for 15 minutes. If you have some parm rinds in your fridge, you can add those for more flavor.
  13. 13Then add the pasta, and cook for another 10-15 minutes, stirring occasionally, or until the pasta is fully cooked.
  14. 14Then add the pasta, and cook for another 10-15 minutes, stirring occasionally, or until the pasta is fully cooked.
  15. 15Then add the pasta, and cook for another 10-15 minutes, stirring occasionally, or until the pasta is fully cooked.
  16. 16The 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.
  17. 17The 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.
  18. 18The 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.
  19. 19Once 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.
  20. 20Once 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.
  21. 21Once 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
  • 4 cans cannellini beans
  • 4 cans cannellini beans
  • 2 cups Ditalini pasta
  • 2 cups Ditalini pasta
  • 2 cups Ditalini pasta
  • 8 cups chicken or veggie broth
  • 8 cups chicken or veggie broth
  • 8 cups chicken or veggie broth
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 1 sage sprig
  • 1 sage sprig
  • 1 sage sprig
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 tbsp EVOO
  • 2 tbsp EVOO
  • 2 tbsp EVOO
  • 1 cup Parmigiano Reggiano
  • 1 cup Parmigiano Reggiano
  • 1 cup Parmigiano Reggiano

Equipment

blenderheavy bottom pot