3cupscannellini beans, drained and rinsed (about 1-1/2 cans)
3-1/2cupslow-sodium chicken broth, divided (see notes)
3medium carrots, chopped
2ribs celery, chopped
4clovesgarlic, finely chopped
1/2teaspooncrushed red pepper
Salt and freshly ground black pepper
1can, 15-ounce diced tomatoes, undrained
1cupditalini, tubetti, elbows or small shell pasta
2tablespoonsfresh parsley, chopped
Parmigiano-Reggiano cheese for grating
Using a conventional or hand held immersion blender, purée 3/4 cup of the drained beans together with 1 cup of the chicken broth and set aside.
Heat the olive oil in a medium-sized stockpot over medium heat. Add the onion and carrots and sauté, stirring frequently, until the carrots are crisp-tender, 5 to 6 minutes. Add the celery and garlic and continue cooking for 2 to 3 minutes longer. Add the crushed red pepper and oregano and season to taste with salt and pepper.
Stir in the tomatoes, whole beans and remaining chicken broth and bring to a simmer. Add the pasta and cook, stirring occasionally, until the noodles are tender, 15 to 20 minutes. Add the puréed beans, taste and adjust the seasoning if needed, then stir in the fresh parsley.
Ladle into individual serving bowls and grate some cheese over the top of each.
Tips for Making This Recipe
If you like a thinner soup, simply add a little more broth and adjust the seasoning accordingly.