Recipe: Quick Vegetarian Pasta e Fagioli

This Italian-American classic combines small pasta shapes, such as ditalini, with canned tomatoes and diced celery, carrots, and onion to make a thick stew. Save your Parmesan rinds in the freezer to add flavor to broths like the one here. This version of pasta and beans is thick, like a stew. To thin it, use a little extra broth.

Ingredients

1 tablespoon extra-virgin olive oil

3 celery stalks, diced medium

2 carrots, diced medium

1 small red onion, diced medium

2 garlic cloves, minced

Coarse salt and ground pepper

1 sprig oregano

1 can (28 ounces) diced tomatoes

2 1/2 cups low-sodium vegetable broth

1 Parmesan rind (optional), plus 1/4 cup shaved Parmesan for serving

1 cup small pasta, such as ditalini

1 can (15.5 ounces) cannellini beans, rinsed and drained

Directions

1. In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally until vegetables are soft, 9 minutes.
2. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, about 5 minutes.
3. Add pasta and cook, partially covered, until tender, around 10 to 15 minutes.
4. Add beans and cook until warmed through, about 3 minutes.
5. To serve, remove rind and sprinkle with shaved Parmesan.