Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 8 oz Italian Sausage (casings removed, optional)
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes (or to taste)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 6 cups Vegetable or Chicken Broth (low sodium)
  • 1 cup Dried Pasta (Ditalini, Tubetti, or small shells)
  • 2 (15 oz) cans Cannellini Beans, rinsed and drained
  • ½ cup Freshly grated Parmesan Cheese (plus extra for serving)
  • ¼ cup Fresh Parsley, chopped
  • Salt and Black Pepper, to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add diced onion, carrot, and celery. Sauté gently for 8–10 minutes until softened (the soffritto).
  2. If using sausage, push vegetables to one side, add the sausage, breaking it up with a spoon. Cook until browned, about 5 minutes. Drain off any significant excess fat.
  3. Stir in minced garlic, rosemary, oregano, and red pepper flakes. Cook for 1 minute until fragrant, taking care not to burn the garlic.
  4. Pour in the canned diced tomatoes (undrained) and scrape up any browned bits from the bottom of the pot (deglazing). Let this simmer for 2 minutes.
  5. Add the broth. Bring the mixture to a low boil, then reduce heat to a gentle simmer.
  6. Take one can of the rinsed cannellini beans and transfer them to a separate bowl. Using an immersion blender or potato masher, mash these beans until they form a rough paste to serve as a thickener.
  7. Stir the mashed bean paste and the remaining whole beans into the simmering broth. Add the dried pasta. Simmer, stirring often to prevent sticking, for 10–12 minutes, or until the pasta is al dente.
  8. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted into the soup. Taste aggressively, adding salt and black pepper as needed.
  9. Let the Pasta Fagioli rest for 5 minutes before serving. Garnish each bowl generously with fresh parsley and an extra drizzle of high-quality olive oil and Parmesan.