From craving to table
Instructions
- 1
Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- 2
While pasta cooks, heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook for 5-6 minutes until softened.
- 3
Stir in garlic and cook for 1 minute until fragrant.
- 4
Add diced tomatoes (with juices), cannellini beans, oregano, thyme, red pepper flakes, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally.
- 5
Pour in vegetable broth and bring to a gentle simmer. Let cook for 8-10 minutes to blend flavors.
- 6
Add cooked pasta to the pot, stirring well. If the mixture seems thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Taste and adjust seasoning as needed. Stir in chopped parsley.
- 8
Ladle pasta and beans into bowls. Top with freshly grated Parmesan and a squeeze of lemon juice, if desired. Serve hot.