Pasta e Fagioli (Pasta and Beans)

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing vegetables)
• 1 medium Onion (peeled and finely chopped)
• 2 stalks Celery Stalks (trimmed and diced)
• 2 medium Carrots (peeled and diced)
• 2 cloves Garlic (grated or minced)
• 1/4 teaspoon Red Pepper Flakes (adjust to heat preference)
• 1 teaspoon Fresh Sage (chopped)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 1 piece Bay Leaf
• 2 tablespoons Tomato Paste (concentrated tomato flavor)
• 15 ounces Canned Cannellini Beans (drained and rinsed)
• 4 cups Vegetable Broth (low‑sodium preferred)
• 28 ounces Crushed Tomatoes (canned)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 8 ounces Small Pasta (Ditalini or Small Shells) (uncooked)
• 1 cup Water (add if sauce thickens)

Instructions

1. Prep Vegetables

   Finely chop the onion, dice the celery and carrots, and grate or mince the garlic.

   Time: PT5M

2. Sauté Aromatics

   Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add the onion, celery, and carrots; sauté for 3 minutes until softened.

   Time: PT3M

   Temperature: Medium

3. Build Flavor Base

   Add the grated garlic, red pepper flakes, chopped sage, rosemary, bay leaf, and tomato paste. Fry for 2 minutes, stirring constantly.

   Time: PT2M

   Temperature: Medium

4. Add Liquids and Beans

   Stir in the drained cannellini beans, vegetable broth, and crushed tomatoes. Season with salt and black pepper. Bring to a gentle boil.

   Time: PT2M

   Temperature: Medium

5. Simmer the Soup Base

   Reduce heat to a simmer and cook uncovered for 15 minutes, allowing flavors to meld.

   Time: PT15M

   Temperature: Low

6. Blend for Creaminess

   Using an immersion blender, partially blend about one‑third of the soup until smooth, leaving some whole beans for texture.

   Time: PT2M

7. Cook the Pasta

   Add the uncooked pasta to the pot. If the sauce looks too thick, stir in up to 1 cup of water. Simmer for 10 minutes, or until pasta is al dente.

   Time: PT10M

   Temperature: Medium

8. Finish and Serve

   Remove the bay leaf, adjust seasoning with extra salt or pepper if needed, and ladle into bowls. Optional garnish: drizzle with extra virgin olive oil or sprinkle fresh parsley.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

8g

Fiber

10g