This bean and pasta soup is so easy to make. Very fulfilling and yummy – I love making this in the fall time.
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1/2 teaspoon dried rosemary
coarse salt and ground pepper
1 tablespoon tomato paste
2 cans (15 oz. each) cannellini beans, drained and rinsed
4 cups canned chicken broth
3/4 cups tubetti, ditalini, or other short, tubular pasta
1/4 cup chopped fresh parsley
1. In a stockpot, add olive oil, onion, and carrots. Cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
2. Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
3. With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
4. To serve, ladle soup into bowls and sprinkle with parsley.