With a mix of carrots, garlic, cannellini beans, dried rosemary and oregano, this fast version of pasta e fagioli is a simple pantry soup that’s very tomatoey.
1 tablespoon olive oil
1 small onion, roughly chopped
1 medium carrot, peeled and roughly chopped
2 garlic cloves, minced
1–28 ounce can diced tomatoes
1–15 ounce can cannellini beans
3 cups vegetable stock
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
3 ounces dried small pasta (orecchiette, mini penne)
Shaved Parmesan and chopped parsley for serving
In a large saucepan, heat the olive oil over medium heat. Sauté the onions and carrots until they start to soften, about 5 minutes. Add the garlic and continue cooking until the onions and carrots are completely soft, another 3 minutes.
Add the tomatoes, beans, stock, rosemary, oregano, salt and pepper. Bring the soup to a boil. Reduce the heat and simmer for 5 minutes until the soup thickens slightly.
In a separate small sauce pan, cook the pasta according to package instructions until al dente.
Divide the soup into bowls, adding pasta and garnishing Parmesan and chopped parsley.