Pasta e Fagioli

Instructions

1. Prepare the soffritto
   Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery. Cook until vegetables are softened but not browned, about 5-7 minutes, stirring occasionally.
2. Build the flavor base
   Add the minced garlic and red pepper flakes (if using) to the pot and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for another 1-2 minutes until it darkens slightly and coats the vegetables.
3. Add liquids and beans
   Pour in the crushed tomatoes, cannellini beans, and broth. Add bay leaves and rosemary sprig. Season with salt and pepper. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 20-25 minutes to allow flavors to meld.
4. Prepare the pasta
   While the soup simmers, cook the ditalini pasta in a separate pot of salted water until al dente, about 2 minutes less than package directions. Drain and set aside. (Cooking pasta separately prevents it from absorbing too much broth and becoming mushy).
5. Thicken the soup
   Remove the bay leaves and rosemary sprig. Take 1 cup of the beans and broth mixture and blend until smooth using an immersion blender or regular blender. Return the puree to the pot to thicken the soup.
6. Combine pasta and soup
   Add the cooked pasta to the soup and simmer for an additional 2-3 minutes. If the soup is too thick, add a little more broth or water to reach your desired consistency.
7. Finish and serve
   Stir in the grated Parmigiano-Reggiano cheese. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls, drizzle with extra virgin olive oil, and sprinkle with additional grated cheese. Serve immediately with crusty Italian bread on the side.