White Bean Stew with Tomatoes and Pasta

Did you know that January is National Soup month? In honor of that I’m featuring this super hearty White Bean Stew filled with tomatoes, ditlani pasta, garlic, herbs and parmesan cheese! This past week in Chicago the frozen tundra temperatures have been averaging -20 degrees with the windchill…I’ve been in full hibernation mode and have literally been eating hearty soups and comfort food all week! In preparing for the bitterly cold weekend I’m stocking up on all of my grocery needs now so I can enjoy a hearty, warm pot of stew this weekend and give myself zero excuses to leave the house! All you’ll need with this stew is a crusty loaf of bread to sop up all of that tomato and herb goodness left in the bottom of your bowl! And…maybe a good glass of Merlot?

White Bean Stew with Tomatoes and Pasta
Serves 4
A hearty winter one pot White Bean Stew filled with tomatoes, ditlani pasta, parmesan cheese, herbs and spices.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tablespoon olive oil
  2. 2 tablespoon unsalted butter
  3. 1 stalk celery, minced
  4. 1 cup yellow onion, minced
  5. 1/2 tablespoon (2 cloves) fresh garlic, minced
  6. 1 teaspoon fresh rosemary, finely minced (or substitute 1/2 teaspoon dried rosemary)
  7. 1/2 teaspoon dried thyme
  8. 1/2 teaspoon ground sage
  9. 1/2 teaspoon paprika
  10. 1/2 teaspoon crushed red pepper flakes
  11. 1 teaspoon kosher salt, plus more to taste
  12. 1/2 teaspoon black pepper
  13. 1 1/2 cups canned chopped tomatoes in purée
  14. 5-6 cups chicken or vegetable stock
  15. 1 cup uncooked ditalini pasta
  16. 1 (15.8 ounce) can white beans
  17. 1/4 cup Parmesan cheese, for serving
Instructions
  1. In a large, heavy-bottomed dutch oven or soup pot, heat the olive oil and butter over medium heat until melted.
  2. Add the onion, celery and garlic and cook until softened, about 2-3 minutes. Add the tomatoes and stir to combine. Season with the spices, then add the chicken stock, cover, and bring to a boil.
  3. When the stock reaches a boil, turn the stove down to medium heat. Add the pasta, and cook uncovered at a brisk simmer, stirring occasionally, until the pasta is cooked al dente, about 10 minutes.
  4. Add the white beans and cook until warmed through. Add additional salt and pepper, to taste.
  5. Serve warm with crusty bread slices and a dusting of Parmesan.
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