AT A GLANCE
You'll need to begin this recipe a day ahead.
|01||Heat olive oil in a saucepan over medium heat, add onion, carrot, celery and garlic and sauté until tender (8-10 minutes). Add stock, tomato passata, beans and rosemary and cook until beans are tender (30-40 minutes). Add pasta, season to taste and cook, stirring occasionally, until al dente (5-10 minutes). Serve hot, scattered with parmesan and rosemary leaves and drizzled with extra-virgin olive oil.|
Note Ditali is a short tubular pasta available from select delicatessens. If unavailable, substitute any small pasta.