What You'll Need
- 2 tablespoons olive oil
- 6 cloves garlic, smashed
- Chicken or vegetable broth, amount depends on how soupy you want your fagioli
- Parmesan rinds and grated parmesan cheese
- 1 lb. ditalini
- Fresh basil, chopped
- Couple handfuls kale, chopped into ribbons
- 28-oz. can crushed, chopped, or pureed tomatoes
- Small can tomato paste
- 2 cans cannellini beans, drained and rinsed
What You'll Do
- Heat 2 tablespoons of olive oil in a pot. Add 6 cloves of smashed garlic and sizzle on medium heat until browned. Add broth and parmesan rinds. Bring to a boil, then lower to a simmer.
- Boil ditalini in a big pot of salty water until al dente.
- Add can of tomatoes and tomato paste to broth and simmer. Drain ditalini, then add to sauce along with beans and kale. Add more broth if you desire a soupier Pasta Fagioli. Simmer until kale is wilted and beans are heated through. Stir in basil and grated parmesan.
- Serve with a more grated parmesan.
- You can use homemade brothy beans here if you desire! Both the beans and the broth add a lovely depth of flavor to this dish.