---
title: Pasta e Fagioli
---

Drain @cannellini beans{1%15oz can} and set aside.

In a #large soup pot{}, heat @extra virgin olive oil{1/4%cup} to 280°F. Add @onion{1/2%medium}(chopped) and @paprika{1-2%tsp} and saute until onions are golden, about ~{5%minutes}. Add @garlic{2%cloves}(chopped) and @fresh rosemary{2%tsp}(minced) and saute about ~{4%minutes} additional.

Transfer the sauteed ingredients to a #blender or food processor{} and add @cannellini beans{2%15oz cans}(liquid included). Puree until smooth.

Add the pureed mixture back into the pot, along with the drained beans, @chicken broth{3%cups}, @beef broth{3%cups}, @kosher salt{1%tsp}, and @crushed tomatoes{1%cup}. Bring to a boil.

Once boiling, add @small pasta shells{1 3/4%cups}(uncooked) and cook until al dente, stirring occasionally to prevent sticking.

Once the pasta is cooked, remove from heat.

Taste, and add more salt if necessary.

Serve, topped with @crushed red pepper flakes{}(optional) and @parmesan cheese{}(optional).