Lunch · 60 min · italian

Pasta e Fagioli

If you like ditalini, you’ll love this Italian lunch — 60 minutes from craving to table. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Naturally vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 8 oz Ditalini
• 2 cans Borlotti beans
• 1 Yellow onion
• 2 Carrots
• 2 Celery stalks
• 1 cup Crushed tomatoes
• 6 cups Vegetable broth
• 3 cloves Garlic
• 1 sprig Fresh rosemary
• 1/4 cup Olive oil

Steps

1. Soften the diced onion, carrots, and celery in olive oil 10 minutes. Add the garlic and rosemary and cook 1 minute more.
2. Add the tomatoes and broth, then half the beans. Simmer 20 minutes so the flavors build.
3. Mash the remaining beans with a fork and stir them in — they melt into the broth and thicken it without any cream.
4. Add the ditalini and cook until al dente, stirring often; the pasta releases starch that makes the soup silky.
5. Season boldly with salt and plenty of black pepper. It should be thick enough to eat almost with a fork.
6. Ladle into bowls with a thread of olive oil. Better the next day, thinned with a splash of water.

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