- 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
- 1–1/2 cups canned chopped tomatoes in purée
- 5–6 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
- 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.
- 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.
- 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.