Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, small dice
  • 2 ribs celery, small dice
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 4 cups vegetable or chicken broth
  • 1 tsp dried oregano
  • 1 sprig fresh rosemary
  • 1 Parmigiano-Reggiano rind (approx. 2 inches)
  • 1 cup ditalini pasta
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Freshly grated Parmesan for serving

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for 6–8 minutes until vegetables are softened and onions are translucent.
  2. Stir in minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick-red and smells nutty.
  3. Take one-third of the drained beans and mash or blend them with a splash of broth to create a paste.
  4. Add the whole beans, the mashed bean paste, broth, oregano, rosemary sprig, and the Parmesan rind to the pot.
  5. Bring the soup to a boil, then reduce heat and simmer for 10 minutes to infuse flavors.
  6. Add the ditalini pasta directly to the pot. Cook according to package directions (usually 8-10 minutes) until al dente. Remove the rosemary sprig and Parmesan rind.
  7. Stir in fresh parsley. Adjust seasoning with salt and pepper. Serve with grated Parmesan and red pepper flakes if desired.