This is one of my favorite soups. Although sometimes it comes out more like saucy beans and pasta.
I first made this in college after having a serious hankering for any kind of soup that wasn’t chicken noodle (which, in college, was about as creative as I got.) I scoured the internet and stumbled upon a recipe from All Recipes and tweaked it to my liking.
So, here it is.
slighting adapted from Andrea’s Pasta Fagioli via All Recipes
3 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2.5 cups of sauce (I used homemade sauce, you can use canned, I won’t judge)
5.5 cups water
1 tablespoon dried parsley
1.5 tablespoons dried oregano
1 teaspoon kosher salt
1.5 cups cannellini beans (again, you can use canned, I won’t judge. You should decrease the amount of salt you use though)
1.5 cups white kidney beans
1/3 cup grated Parmesan cheese, plus more for garnish if you want to go nuts
1/2-3/4 pound ditalini pasta
Over medium heat, heat olive oil in a small stock pot. Once heated, saute onion for about 5 minutes. Add garlic and saute until fragrant (about 1 minute).
Add tomato sauce, beans, water, seasonings and parm. Stir to combine. Reduce heat to low and cover. Stir occasionally, about every 10-15 minutes. Cook for a total 45-50 minutes.
Meanwhile, bring another pot of water to boil and salt generously. Add 1/2-3/4 pounds of the ditalini and cook according to the directions on the box. Once it’s cooked, drain and rinse with cold water. (Rinsing with cold water is key, otherwise the starch from the pasta will make your soup too thick.)
Add cooked pasta to soup and stir. Serve immediately and top with extra cheese.