Directions
- 1Start by sautéing an onion, a carrot, and one rib of celery until softened.
- 2Add two cloves of garlic and a tablespoon of chopped rosemary.
- 3Deglaze with a quarter cup of dry white wine and cook it out.
- 4Add in a can of beans and season with some salt and pepper.
- 5Mix up about four cups of vegetable broth and add that in.
- 6Throw in a parmesan rind and three quarters of a cup of pasta.
- 7Cook until the pasta is tender.
- 8Garnish with some grated parm and a drizzle of olive oil.
Ingredients
- 2 tbsp olive oil
- 1 chopped onion
- 1 chopped celery rib
- 1 chopped medium carrot
- Salt
- black pepper
- 2 minced garlic cloves
- 1 sprig finely minced fresh rosemary (about 1tbsp)
- 0.25 cup dry white wine
- 1 15 oz can of cannellini beans or borlotti beans
- 4 cups vegetable broth
- 0.75 cup ditalini pasta
- 1 parmesan rind
- grated parmesan cheese
- fresh cracked black pepper
- drizzle of olive oil
Equipment
pot
Tips
- You can add pancetta for more protein.
- Chopped potato can be added for extra flavor.
- Greens like spinach or kale can be added.
- Rosemary gives warmth to the dish.
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