Pasta e Fagioli

Ingredients

• 1 lb ditalini or small shells
• 2 tbsp olive oil
• 1 onion, small dice
• 2 carrots, small dice
• 2 celery stalks, small dice
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained (reserve liquid from 1 can)
• 4 cups chicken stock (→ foundation)
• 1 Parmesan rind
• Salt, pepper
• Extra-virgin olive oil, Parmesan for serving

Method

1. Sauté: Sauté mirepoix in oil 6 min. Add garlic and tomato paste, 2 min.

2. Add: Add tomatoes, beans, reserved bean liquid, stock, and Parmesan rind. Simmer 15 min.

3. Add: Add pasta. Cook in the soup until al dente (8–10 min). The pasta absorbs broth and thickens the soup.

4. Remove: Remove Parmesan rind. Season. Serve with olive oil and Parmesan.

What You're Practicing

• Cooking the pasta directly in the soup (not separately) thickens the broth with starch.
• The Parmesan rind is a free umami bomb — save rinds in a freezer bag for soups.
• This thickens as it sits. Add stock when reheating.