"Pasta e fagioli" or "pasta and beans," is robust and filling, perfect for a cold winter day.
Heat 2 tablespoons of water in a large pot over medium-low heat. Saute onion, carrots, and celery and increase the heat to medium. Cook until onions become translucent, stirring frequently. If bottom of pot becomes brown, add 2 tablespoons of water.
Add garlic and cook 1 minute, stirring constantly.
Add the broth, salt, beans, lentils, diced tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, covered, until the lentils are just tender, 15-30 minutes.
Use a slotted spoon to transfer 1 cup of bean mixture and a little liquid to a blender. Puree until smooth and set aside.
Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until pasta is tender but still firm to the bite, about 8-12 minutes. Discard the bay leaves.
Stir the reserved pureed bean mixture into the soup. Cook briefly until soup is heated through.
Remove the soup from heat and season with salt. Serve immediately.
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.