Pasta e fagioli

Ingredients

• 3 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 sprig fresh rosemary
• 1/4 tsp red pepper flakes
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 cup ditalini
• Salt and black pepper

Steps

1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 8 minutes, until soft.
2. Add the garlic, rosemary, pepper flakes and tomato paste and stir for 1 minute.
3. Add the tomatoes, beans and broth. Simmer for 10 minutes.
4. Take out the rosemary. Mash about a cup of the beans against the side of the pot to thicken the soup.
5. Add the pasta and simmer for 10 minutes, stirring often, until tender. Add a splash of water if it gets too thick.
6. Season with salt and pepper and serve with a drizzle of olive oil.