Pasta e Fagioli

This classic Italian pasta and bean stew is one of the greatest budget dinners ever conceived — thick, warming, and impossibly hearty for the price. Small pasta shapes simmer directly in a garlicky tomato and bean broth, thickening it into something between a soup and a stew. It feeds a family of four for a couple of dollars.

Ingredients

• •1 can (400g) cannellini beans, drained and rinsed
• •200g small pasta (ditalini or small shells)
• •1 can (400g) diced tomatoes
• •1 large onion, diced
• •4 cloves garlic, minced
• •1 litre vegetable or chicken broth
• •1 teaspoon dried rosemary
• •2 tablespoons olive oil
• •Salt and black pepper to taste
• •Parmesan rind (optional, adds great depth)

Instructions

1. 1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and rosemary and cook for another minute.
2. 2. Add the diced tomatoes and cook for 3–4 minutes, stirring occasionally, until they break down.
3. 3. Pour in the broth and add the drained cannellini beans. If using, drop in a Parmesan rind. Bring to a boil, then reduce to a simmer.
4. 4. Using the back of a spoon, lightly mash some of the beans against the side of the pot to thicken the broth. Simmer for 10 minutes.
5. 5. Add the dry pasta directly to the pot and cook according to the pasta's package time, stirring frequently to prevent sticking. The soup will thicken considerably.
6. 6. Remove the Parmesan rind if used. Season generously with salt and pepper and serve hot, drizzled with a little extra olive oil.