Pasta e Fagioli

Ingredients

• ¾ C Ditalini Pasta (or elbow macaroni)
• 4-8 fresh thyme sprigs (4” each)
• 1-2 fresh rosemary sprigs (4” each)
• 1 T olive oil
• 1 T butter or vegan substitute
• 1 C onion, diced, about 1 small
• ½ C celery, diced small
• ½ C carrot, diced small
• ¼ t black pepper, freshly ground to taste
• ¼ t red pepper flakes
• 2-4 t garlic, minced
• 46 oz vegetable broth, low-sodium
• 2 bay leaves
• 2 cans cannellini Beans 15 oz, drained and rinsed
• 3”ish parmesan rind
• Kosher Salt
• ⅓ C Vegan Parmesan Cheese (or freshly grated Parmigiano-Reggiano)
• 1 T Good Quality Extra Virgin Olive Oil

Instructions

1. 1 Toast The Pasta In A Hot: Toast the pasta in a hot dry pan until lightly browned, tossing often. Transfer to a small bowl.
2. 2 Tie The Thyme And Rosemary Into: Tie the thyme and rosemary into a bundle using white thread or kitchen twine. Use as much or as little thyme and rosemary, to taste - most like it a little on the ‘more’ side.
3. 3 Heat Olive Oil And Butter In: Heat olive oil and butter in a large heavy saucepan over medium-high heat.
4. 4 Add The Onion, Celerity, And Carrot: Add the onion, celerity, and carrot. Sauté until soft and starting to turn golden brown but not falling apart. Add the black pepper, red pepper, and garlic. Sauté for 2-3 minutes, until the garlic is no longer raw.
5. 5 Add The Broth, Bay Leaves, Beans: Add the broth, bay leaves, beans, and the bundle of herbs. Bring to a boil over high heat then reduce to medium and simmer for about 10 minutes, stirring occasionally, until thyme leaves are falling off the stems.
6. 6 Remove The Bundle And Bay Leaves: Remove the bundle and bay leaves.
7. 7 Remove From Heat And Pulse With: Remove from heat and pulse with a hand stick blender for about 10 seconds, and then place back on the heat. Or let 1 C of the mixture slightly cool in a bowl and then carefully puree in a blender or food processor and return to the pot.
8. 8 Add The Pasta And Simmer According: Add the pasta and simmer according to package cook times, or until tender but firm to the bite.
9. 9 Check The Soup For Seasoning, Remove: Check the soup for seasoning, remove the rind, and then serve with a drizzle of extra virgin olive oil and a sprinkle of the parmesan cheese.
10. 10 Notes And Variations: Notes and Variations:
11. 11 This Recipe Is Very Flexible, It’S: This recipe is very flexible, it’s why ‘to taste’ is throughout the ingredients. It easily accommodates your herb and seasoning levels - have fun and play with it!
12. 12 Add 2 C Of Greens, Such: Add 2 C of greens, such as spinach or chopped kale, a few minutes before the pasta is done cooking.
13. 13 If You Don’T Have Fresh Herbs: If you don’t have fresh herbs, use 1 T dried rosemary and 1 T dried thyme, crushed before adding.
14. 14 Soffrito Is The Italian Version Of: Soffrito is the Italian version of the classic French mirepoix, also called ‘the holy trinity’ - onion, celery, and carrot. The French version is cooked gently in butter until soft, whereas the Italian version is gently cooked in olive oil until browned but not mushy. Here we use both butter and oil to add more richness to the final soup.