Prep Time
15 min
Cook Time
55 min
Yields
4 servings
Adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
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ingredients
½
yellow onion, finely chopped
1
rib celery with leaves, finely chopped
1
carrot, finely chopped
2
Tbsp extra-virgin olive oil, plus additional for drizzling
2
plum tomatoes, diced, juices reserved
1
bay leaf
1
sprig rosemary
4
cups reduced-sodium chicken broth
1
cup ditalini, elbows or tripolini pasta
1
(15 ½-oz) can cannellini beans or kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
grated Parmigiano-Reggiano cheese, for sprinkling
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directions
Step 1
Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
Step 2
Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.