Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pasta e Fagioli 3.2 (108) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 4 Our version of pasta and cannellini beans is thick, like a stew. To thin it, use a little extra broth. Ingredients 1 tablespoon extra-virgin olive oil 3 celery stalks, diced medium 2 carrots, diced medium 1 small red onion, diced medium 2 garlic cloves, minced Coarse salt and ground pepper 1 sprig oregano 1 can (28 ounces) diced tomatoes 2 ½ cups low-sodium vegetable broth 1 Parmesan rind (optional), plus ¼ cup shaved Parmesan for serving 1 cup small pasta, such as ditalini 1 can (15.5 ounces) cannellini beans, rinsed and drained Directions In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan. Rate it Print