Italian Pasta e Fagioli

Instructions

1. Prepare the soffritto
   Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables have softened but not browned, stirring occasionally.
2. Add aromatics and tomato
   Add the minced garlic and red pepper flakes (if using) to the pot and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another 1-2 minutes until it darkens slightly. Add the diced tomatoes with their juices and stir to combine, scraping up any browned bits from the bottom of the pot.
3. Simmer the soup
   Add the drained and rinsed cannellini beans, broth, Parmesan rind (if using), bay leaves, and dried oregano. Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook for 20-25 minutes to allow the flavors to meld.
4. Prepare the beans and broth
   Remove the bay leaves and Parmesan rind. Take about 1 cup of the bean mixture and puree it using a blender, food processor, or immersion blender, then return it to the pot. This will give the soup a creamier texture while maintaining some whole beans.
5. Cook the pasta
   Bring the soup back to a boil and add the pasta. Cook until the pasta is al dente according to package instructions, usually 8-10 minutes. Stir frequently to prevent the pasta from sticking to the bottom of the pot. If the soup becomes too thick, add more broth or water as needed.
6. Season and serve
   Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and drizzle each serving with a little extra virgin olive oil. Serve with grated Parmesan cheese on the side if desired.