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Pasta e Fagioli (Italian Bean and Pasta Soup)

Name: Pasta e Fagioli (Italian Bean and Pasta Soup)
Yield: 8
Ingredients: 1 pound dried beans, such as kidney beans, cannellini beans, or chickpeas, soaked overnight in salted water (see note); Kosher salt; 6 cloves garlic; 1 medium onion, peeled and halved; 2 medium carrots, peeled and halved; 2 stalks celery, halved; 2 large sprigs fresh sage or rosemary; 1/2 pound small pasta, such as ditalini, small shells, or orzo; Extra-virgin olive oil, for drizzling; Freshly ground black pepper

This Pasta e Fagioli recipe combines tender beans, savory pasta, and aromatic herbs in a comforting Italian soup. Soaked overnight and simmered with garlic, onion, carrots, celery, and sage, this flavorful dish is finished with a drizzle of olive oil and freshly ground black pepper for a satisfying, hearty meal.