Ingredients
3 tablespoons (45 ml) chopped parsley
3 tablespoons (45 ml) olive oil
1 quart (1 L) vegetable broth
1 can (15 oz.) (458 ml) cannellini beans, rinsed
1 tablespoon (15 ml) dried basil
1 tablespoon (15 ml) dried oregano
1 tablespoon (15 ml) tomato paste
2 tablespoons (30 ml) minced garlic
2 medium carrots, finely chopped
3 ribs celery, finely chopped
1 large onion, finely chopped
2 tablespoons (30 ml) olive oil
4 ounces (115 g) Basic Egg Pasta Dough, halved
Step by step
Attach Pasta Press Accessory fitted with Small Macaroni plate to KitchenAidⓇ Stand Mixer. Shape each piece of dough into 1-inch diameter log. Turn mixer to Speed 8. Working with one log of dough at a time, feed dough into hopper and use the swing-arm wire dough cutter to cut pasta into 1/2-inch lengths as it exits the press. Carefully arrange pasta on rimmed baking sheet lightly dusted with flour.
Bring 2 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 30 seconds or until al dente. Drain well.
Add 2 tablespoons olive oil, onions, celery and carrots to same pot. Cook over medium heat 5 to 7 minutes, or until onions are translucent, stirring occasionally. Add garlic; cook 30 seconds or until fragrant. Add tomato paste and herbs; cook 2 to 3 minutes, stirring frequently. Stir in beans and broth; increase heat to high. Simmer 15 to 20 minutes, or until vegetables are softened.
Stir in cooked macaroni just before serving. Drizzle each serving with olive oil and sprinkle with parsley.