How to make it
6 steps. Take it one step at a time.
Heat the olive oil
In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables have softened.
7 minAdd the minced garlic and chopped rosemary
Add the minced garlic and chopped rosemary. Cook for another 1-2 minutes until fragrant.
2 minStir in the tomato paste
Stir in the tomato paste and cook for 1 minute to caramelize it slightly.
1 minAdd the drained cannellini beans and the vegetable broth
Add the drained cannellini beans and the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Optional: mash a small portion of the beans against the side of the pot for a thicker consistency).
15 minAdd the ditalini pasta
Add the ditalini pasta to the pot. Cook according to package directions (usually 8-10 minutes) until the pasta is al dente. If the soup becomes too thick, add a splash of water or more broth.
10 minSeason with salt and black pepper
Season with salt and black pepper. Serve hot, drizzled with a little extra olive oil and a generous sprinkle of parmesan cheese.
A little kitchen wisdom
For a creamier texture, mash some of the beans before adding them to the pot. Using a parmesan rind during the simmer adds incredible depth of flavor.
