2 tablespoons olive oil
2 cups chicken broth
1 small white or yellow onion, minced
1 cup dried ditalini (short tubular pasta)
1 celery rib, diced
1 15 1/2-oz. can cannellini beans, drained
1 clove garlic, minced
1/4 cup crushed tomatoes
1 teaspoon minced fresh sage
1 tablespoon minced fresh parsley
freshly ground black pepper
1 small carrot, diced
finely grated Parmesan cheese for serving
Heat the olive oil in a deep, heavy-bottomed 12-inch skillet over medium-low heat until shimmering. Add the onion, celery, garlic and sage and stir with a pinch of kosher salt.
Cook for 6-8 minutes, until the onion and celery are softened but not browned. Add the carrot and cook for 8-10 minutes more, until the vegetables are very soft and translucent.
Increase the heat to medium-high and add the chicken broth and ditalini. Bring to a gentle boil and cook for about 6-7 minutes until the ditalini is almost al dente but still a bit toothsome.
Add the drained cannellini beans, crushed tomatoes and parsley. Simmer for about 5 minutes until the beans are warmed through.
Season with freshly ground black pepper and additional kosher salt to taste. Serve with grated Parmesan cheese for sprinkling over each bowl.