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Total Time: 35 minutes Active Time: 20 minutes Makes: 4 servings
Salt
1 cup dried tubettini pasta (can substitute with ditalini, cochigliette or small maccheroni)
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
Leaves from 2 sprigs of rosemary, finely chopped
10 sage leaves, finely chopped
3 tablespoons tomato paste
4 cups reserved bean cooking liquid
2 cups cooked white beans such as cannellini or cranberry (see Tuscan-Style White Beans)
2 ounces parmesan cheese, grated
Put salted water in a medium saucepan over high heat
and bring to a boil. Add pasta and cook for 5 minutes. Pasta will not
be fully cooked. Drain and set aside. Blend ½ cup of the beans in a
food processor and set aside.
In a large saucepan, heat the
olive oil over medium-high heat until hot. Toss in the onions and turn
the heat down to edium. Sweat the onions 3 to 4 minutes then Stir in
the garlic, the rosemary, and sage, and let the mixture cook for 1
minute, stirring constantly.
Stir in the tomato paste and turn
heat back up to medium. Cook the tomato paste until it caramelizes and
melts in with the other flavors in the pot.
Thin the tomato
paste with bean cooking liquid, add in 1 ½ cups of the beans and let it
simmer for 10 minutes. Add the pasta and the bean puree to the soup and
simmer another 5 minutes or until the pasta is tender. Sprinkle with
parmesan cheese and serve.
Note: Traditionally, pancetta is
included in Pasta e Fagioli to provide more intense flavor. If you want
to include it, add in 3 oz. of diced pancetta with the garlic. If you
prefer some heat, add a few dried red peppers when you put in the herbs.
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