Pasta e Fagioli

🥘 Ingredients

• beef broth
  3 cups
• cannellini beans (liquid included)
  1 15oz can, 2 15oz cans
• chicken broth
  3 cups
• crushed red pepper flakes (optional)
• crushed tomatoes
  1 cup
• extra virgin olive oil
  1/4 cup
• fresh rosemary (minced)
  2 tsp
• garlic (chopped)
  2 cloves
• kosher salt
  1 tsp
• onion (chopped)
  1/2 medium
• paprika
  1-2 tsp
• parmesan cheese (optional)
• small pasta shells (uncooked)
  1.75 cups

🍳 Cookware

• large soup pot
• blender or food processor

1. 1

   Drain cannellini beans and set aside.

   cannellini beans: 1 15oz can
2. 2

   In a large soup pot , heat extra virgin olive oil to 280°F. Add onion and paprika and saute until onions are golden, about ⏱️ 5 minutes . Add garlic and fresh rosemary and saute about ⏱️ 4 minutes additional.

   extra virgin olive oil: 1/4 cup, onion: 1/2 medium (chopped), paprika: 1-2 tsp, garlic: 2 cloves (chopped), fresh rosemary: 2 tsp (minced)
3. 3

   Transfer the sauteed ingredients to a blender or food processor and add cannellini beans . Puree until smooth.

   cannellini beans: 2 15oz cans (liquid included)
4. 4

   Add the pureed mixture back into the pot, along with the drained beans, chicken broth , beef broth , kosher salt , and crushed tomatoes . Bring to a boil.

   chicken broth: 3 cups, beef broth: 3 cups, kosher salt: 1 tsp, crushed tomatoes: 1 cup
5. 5

   Once boiling, add small pasta shells and cook until al dente, stirring occasionally to prevent sticking.

   small pasta shells: 1.75 cups (uncooked)
6. 6

   Once the pasta is cooked, remove from heat.
7. 7

   Taste, and add more salt if necessary.
8. 8

   Serve, topped with crushed red pepper flakes and parmesan cheese .

   crushed red pepper flakes (optional), parmesan cheese (optional)