Pasta e Fagioli

Game plan: Traditionally, pancetta is included in pasta e fagioli to provide more intense flavor. If you want to use it, add 3 ounces of diced pancetta with the garlic. If you prefer some heat, add a few dried red peppers when you put in the herbs.

For a slacker solution, buy high-quality canned white beans instead of cooking the beans yourself. (THIS IS WHAT WE DID and used chicken broth instead for broth)

Ingredients

• 1 cup dried tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni)
• 2 cups cooked small white beans such as cannellini (we used canned)
• 2 tablespoons water
• 3 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 10 small fresh sage leaves, finely chopped
• Leaves from 2 fresh rosemary sprigs, finely chopped
• 3 tablespoons tomato paste
• 4 cups reserved bean-cooking liquid or chicken broth if using canned beans
• 2 ounces Parmigiano-Reggiano cheese, grated
• Olive oil, for drizzling

Instructions

1. Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.
2. Heat olive oil in a large saucepan over medium heat. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic, sage, and rosemary and cook for 1 minute, stirring constantly. Season well with salt and freshly ground black pepper. Stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.
3. Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes. Add pasta and bean purée to soup, and simmer until pasta is al dente, about 5 minutes. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.