Pasta e Fagioli

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 cup ditalini pasta, dry
• 1 tsp dried rosemary
• 1/2 tsp red pepper flakes
• to taste salt and black pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Warm olive oil in a large pot over medium heat, then add garlic and red pepper flakes and cook for about one minute until fragrant.
2. Pour in the crushed tomatoes and rosemary, stir well, and let simmer for five minutes.
3. Add the cannellini beans and chicken broth, bring the soup to a gentle boil, then reduce heat and simmer for ten minutes.
4. Use a spoon or potato masher to roughly mash about a quarter of the beans directly in the pot to thicken the broth.
5. Stir in the dry pasta and cook uncovered for eight to ten minutes, stirring occasionally, until the pasta is just tender.
6. Season with salt and pepper, ladle into bowls, and top each serving with a sprinkle of Parmesan cheese.

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