The Best Pasta e Fagioli | Just in time for this polar vortex… nothing beats a big bowl of pasta fagioli! 4 cans cannellini beans 2 cups Ditalini pasta 8 cups chicken or veggie broth (set 2 cups aside) 1 yellow onion, small dice 2 medium carrots, small dice 3 large garlic cloves, minced 2 tbsp tomato paste 2 sprigs rosemary 1 sprig sage 1/2 tsp red pepper flakes Salt & Pepper EVOO Parmigiano Reggiano Drain and rinse the beans. Set 2 cans aside, and add the remaining 2 cans to the base of a blender with a little water. Blend until smooth, adding a little more water as needed. Then set aside. Place a heavy bottom pot over medium heat and drizzle with EVOO. Add the carrots and onions and cook until softened. Then add the tomato paste, garlic, and red pepper flakes. Cook until the tomato paste gets a deep red color. Add the blended beans and stir until incorporated, then add 6 cups of stock. Bring to a boil and add the rosemary and sage bundle along with the remaining beans....