Name: White Bean Stew with Tomatoes and Ditalini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 tbsp olive oil; 2 tbsp unsalted butter (or sub 1 tbsp olive oil for vegetarian version); 1 stalk celery, minced; 1 cup yellow onion, minced; 1/2 tbsp (2 cloves) fresh garlic, minced; 1 tsp fresh rosemary, leaves removed from woody stems and finely-minced (or sub 1/2 tsp dried rosemary); 1/2 tsp dried thyme; 1/2 tsp ground sage; 1/2 tsp paprika; 1/2 tsp crushed red pepper flakes, more or less to taste; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1-1/2 cups canned chopped tomatoes in purée; 5-6 cups rich chicken or vegetable stock; 1 cup uncooked ditalini pasta; 1 (15.8 oz) can white beans; optional: 1/4 cup Parmesan cheese, for serving