Ok I need to tell you the secret to this delicious pasta e fagoli. BEANS. I mean, obviously there are beans in the soup 😂 but blending additional beans into the broth makes it super rich and creamy. It’s such a great way to add a little extra protein and fiber into the soup and the texture is unbeatable. 😍 . Ingredients 1 tablespoon extra-virgin olive oil 1 large yellow onions, diced 3 carrots, peeled and diced 3 celery ribs, diced 1/2 teaspoon salt 2 (15oz) cans cannellini beans, rinsed, divided 1 cup water 2 tablespoons tomato paste 4 garlic cloves, minced 1/4 teaspoon red pepper flakes (optional) 1 teaspoon dried oregano 4 cups vegetable broth 1 1/2 cups (6oz) ditalini other small pasta 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving Instructions Heat oil in a large pot over medium heat for 30 seconds. Add onions, carrots, celery, salt, and pepper and cook, stirring occasionally, until vegetables are softened about 10-12 minutes. While the vegetables cook, blend ...