Gather high-quality ingredients, including cannellini beans, small pasta (like ditalini), tomatoes, garlic, onions, carrots, celery, chicken or vegetable broth, fresh herbs (such as rosemary and thyme), olive oil, and Parmesan cheese.
In a large pot, sauté finely chopped onions, garlic, carrots, and celery in olive oil until softened. This aromatic base forms the flavor foundation of the dish.
Introduce canned tomatoes (diced or crushed) to the pot. Let them cook down, releasing their rich flavors. Season with salt and pepper for depth.
Incorporate fresh herbs like rosemary and thyme to infuse the broth with aromatic goodness. Pour in chicken or vegetable broth, enhancing the overall savory profile.
Allow the mixture to come to a simmer. This gentle cooking process allows the flavors to meld and the vegetables to become tender.
Add cannellini beans to the pot for a hearty protein boost. Additionally, include small pasta like ditalini or elbow macaroni. Let them cook until the pasta is al dente.
Taste and adjust the seasoning as needed. Ina Garten often emphasizes the importance of balancing flavors, so make sure the dish has the right amount of salt, pepper, and any additional herbs.
Ladle the Pasta Fagioli into bowls. Finish each serving with a generous sprinkle of freshly grated Parmesan cheese. Consider serving with a side of crusty bread or a drizzle of extra virgin olive oil for added richness.