Pasta e Fagioli

配料

2 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, chopped

Kosher salt and ground black pepper

1 medium carrot, peeled and chopped

3 medium garlic cloves, minced

1 teaspoon dried rosemary OR 1 fresh rosemary sprig

28-ounce can whole peeled tomatoes, juices drained and reserved, tomatoes crushed by hand

Two 15½-ounce cans cannellini beans OR great northern beans OR navy beans OR Roman beans OR pinto beans, rinsed and drained

1 quart low-sodium chicken broth OR vegetable broth

¾ cup elbow macaroni OR ditalini pasta

步骤

In a large pot over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until the onion is lightly browned, 8 to 10 minutes. Add the carrot, garlic and rosemary; cook, stirring, until the garlic is fragrant, about 30 seconds. Add the tomato juices and cook, stirring occasionally, until a spatula leaves a trail when drawn through the mixture, 6 to 8 minutes.

Stir in the beans, crushed tomatoes, broth, ½ teaspoon salt and 1 teaspoon pepper. Bring to a simmer, then reduce to medium and simmer, uncovered and stirring occasionally, until the carrot is almost tender, about 10 minutes. Add the pasta and cook until al dente.

Off heat, taste and season with salt and pepper. Remove and discard the rosemary sprig (if used). Serve drizzled with additional olive oil.

备注

Optional garnish: Finely grated Parmesan cheese OR pecorino Romano OR red pepper flakes OR chopped fresh basil OR basil pesto OR a combination

This classic Italian pasta and bean soup can be made with a few pantry staples. Simple techniques, like browning the onion and cooking canned tomato juices until concentrated, deepen the flavor. For even more umami, toss in a Parmesan rind as the soup simmers.