This hearty Italian classic layers a slow-cooked soffritto of onion, carrot, and celery with garlic, tomato paste, and fragrant rosemary and thyme, then simmers everything down with crushed tomatoes and creamy cannellini beans until the broth turns rich and thick. A portion of the beans gets mashed right in the pot for extra body, giving the soup a velvety texture before tender ditalini pasta cooks directly in the broth to soak up all that flavor. It's the kind of one-pot dinner that tastes like it simmered all day, finished with a drizzle of good olive oil and a shower of fresh parsley. Since the whole dish is built entirely on vegetables, beans, and pantry staples, it's a naturally satisfying, protein-packed option that fits right into a vegetarian rotation. Serve it with crusty bread for dunking, and don't skip the optional parmesan on top for that final savory touch.
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Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic, tomato paste, dried rosemary, dried thyme, and red pepper flakes. Cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 2 minutes. Watch closely so the garlic does not brown.
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