Pasta e Fagioli

 This one is a healthy vegetarian option that my kids really like.  It is less "soupy" than other versions of recipes by the same name and more of a pasta dish.

• 4 tablespoons olive oil divided
• 1 yellow onion diced
• 2 carrots diced or grated (see notes)
• 2 ribs celery diced
• 1 tablespoon fresh rosemary finely minced
• 3 cloves garlic minced
• 15 oz. crushed tomatoes
• 4 cups chicken broth
• 2 19 oz. cans white beans
• 8 oz. small or medium pasta such as shells, ditalini, orecchiette, or macaroni
• 1 teaspoon salt
• 1/4 teaspoon pepper
• fresh grated parmesan cheese, more olive oil, and crushed red pepper for serving, optional

Instructions

• Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the  onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
• Add the garlic and sauté until fragrant, about 30 seconds.
• Add HALF of the drained and rinsed cannellini beans, the crushed tomatoes, and the chicken stock. Use an immersion blender to puree everything directly in the pot for a few seconds. It shouldn't be perfectly smooth, but some of the beans and veggies should be mashed to thicken the mixture. See notes if you don't have an immersion blender.
• Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer, covered, until pasta is cooked (about 10 minutes).
• Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste (this dish requires a lot of salt, and how much you add depends on how much is in the stock/broth you use or if you've used water).
• Serve with freshly grated parmesan cheese, crushed red pepper, and drizzled with more extra-virgin olive oil, if desired.  From "Bowl of Delicious"