1. Sauté the Vegetables:

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrot, and celery.

Cook for 3 minutes, stirring occasionally, until the vegetables are softened.

2. Add the Aromatics:

Stir in the grated garlic, chopped sage, rosemary sprig, and bay leaves.

Cook for another minute, until fragrant. Add the tomato paste and cook for another minute, stirring constantly.

3. Add the Remaining Ingredients (Except Pasta):

Add the cooked beans (rinsed and drained if using canned), vegetable broth, crushed tomatoes, salt, black pepper, and red pepper flakes.

Stir everything together until well combined.

4. Simmer the Soup:

Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. This allows the flavors to meld.

If you prefer a creamier soup, use an immersion blender to blend a portion of the beans. This will thicken the soup and give it a creamier texture.

5. Cook the Pasta:

Stir in the ditalini pasta. Continue to simmer for 10–12 minutes, or until the pasta is cooked to your liking.

Add more broth if needed to achieve your desired consistency. The soup will thicken slightly as it cools.

6. Serve:

Remove the rosemary sprig and bay leaves. Ladle the soup into bowls.

Drizzle with extra virgin olive oil. For added flavor, sprinkle with grated Parmesan cheese (optional).

Serve hot and enjoy your warm, hearty bowl of Pasta e Fagioli!