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Tomato and White Bean Stew with Ditalini | Fork Knife Swoon @forkknifeswoon

White Bean Stew with Tomatoes and Ditalini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 Servings 1x


  • 1 tbsp olive oil
  • 2 tbsp unsalted butter (or sub 1 tbsp olive oil for vegetarian version)
  • 1 stalk celery, minced
  • 1 cup yellow onion, minced
  • 1/2 tbsp (2 cloves) fresh garlic, minced
  • 1 tsp fresh rosemary, leaves removed from woody stems and finely-minced (or sub 1/2 tsp dried rosemary)
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 1/2 tsp paprika
  • 1/2 tsp crushed red pepper flakes, more or less to taste
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 11/2 cups canned chopped tomatoes in purée
  • 56 cups rich chicken or vegetable stock
  • 1 cup uncooked ditalini pasta
  • 1 (15.8 oz) can white beans
  • optional: 1/4 cup Parmesan cheese, for serving


  1. In a large, heavy-bottomed dutch oven or soup pot, heat the olive oil and butter over medium heat until melted. Add the onion, celery and garlic and cook until softened, about 2-3 minutes. Add the tomatoes and stir to combine. Season with the spices, then add the chicken stock, cover, and bring to a boil.
  2. When the stock reaches a boil, turn the stove down to medium heat. Add the pasta, and cook uncovered at a brisk simmer, stirring occasionally, until the pasta is cooked al dente, about 10 minutes.
  3. Add the white beans and cook until warmed through. Add additional salt and pepper, to taste. Serve warm with crispy bread and a dusting of Parmesan.