Pasta e Fagioli

Drain the canned beans in a colander and rinse. Dice the onion, carrot, and celery stalks finely, and mince the garlic.

Heat the olive oil in a heavy pot over medium heat. Add the onion, carrot, and celery, and sauté for 6–8 minutes, until the vegetables are soft.

Add the garlic and cook for another 30 seconds, taking care not to let it burn.

Stir in the canned tomatoes, beans, vegetable stock, and a sprig of rosemary. Season with salt and pepper to taste, bring to a boil, and simmer for 10 minutes over low heat.

Mash about a third of the beans right in the pot with a potato masher — this will make the soup thick and creamy while leaving the rest of the beans whole.

Add the small pasta without pre-cooking it. Cook for 8–10 minutes, stirring often, until the pasta is al dente and the broth has thickened.

Remove the rosemary, taste the dish, and adjust with salt and black pepper if needed. Take off the heat and let stand for 5 minutes so the pasta e fagioli reaches the right consistency.

Serve hot, drizzling each portion with a little olive oil if desired.