Description

Do you love pasta e fagioli, but hate the time that it takes to cook? Make this fast, vegetarian version of the favorite soup in just 30 minutes.

Ingredients

• 3 -15 oz. cans cannellini beans, drained
• ½ c. extra-virgin olive oil
• 3 garlic cloves, peeled and crushed
• 2 T. all-purpose flour
• 1 fresh rosemary sprig, needles stripped
• 2 T. kosher salt
• ¼ t. crushed red pepper
• 1- 15 oz. can whole San Marzano tomatoes, crushed by hand
• 2 c. ditalini pasta
• 2 t.s chopped fresh Italian parsley

Steps

1. In a blender, puree 2 cans of beans with 1 cup water. Set aside.
2. In a large soup pot, heat olive oil over medium heat. Add garlic. Once garlic is sizzling, sprinkle in flour. Let flour toast for a minute but not color; then add 3 quarts water, rosemary, salt, and red pepper flakes. Bring to a boil, add tomatoes, 1 cup slosh water from the tomato can, and the bean puree. Simmer until soup thickens and is creamy and flavorful, about 30 minutes.
3. Add ditalini and the final can of beans (not pureed), and simmer until pasta is al dente. Stir in parsley and serve.