Pasta e Fagioli is a comforting Italian soup made with tender beans, small pasta, tomatoes, and aromatic vegetables simmered in a savory broth. This hearty classic is simple, nourishing, and perfect for cool evenings.
For a richer texture, blend a small portion of the soup before adding the pasta and stir it back into the pot. If making ahead, cook the pasta separately and add it just before serving to prevent it from becoming overly soft.
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, and cook for 8 to 10 minutes until softened.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
Add the crushed tomatoes, cannellini beans, broth, rosemary, and bay leaves.
Bring the soup to a gentle boil, then reduce the heat and simmer for 25 minutes.
Remove the bay leaves and lightly mash some of the beans with the back of a spoon to create a creamier texture.
Stir in the ditalini pasta and cook until al dente according to the package directions.
Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and top with grated Parmigiano-Reggiano, chopped parsley, and a drizzle of extra-virgin olive oil before serving.
