Let’s break down the process into easy-to-follow steps.

Step 1: Sauté Vegetables. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion, carrot, and celery, and cook for 3 minutes, until softened.

Step 2: Add Aromatics and Tomato Paste. Stir in the grated garlic, chopped sage, rosemary sprig, bay leaves, and tomato paste. Cook for another 2 minutes, letting the flavors meld.

Step 3: Add Beans, Broth, and Tomatoes. Add the cooked beans (rinsed and drained if using canned), vegetable broth, crushed tomatoes, salt, black pepper, and red pepper flakes. Stir everything together.

Step 4: Simmer. Bring the mixture to a simmer. Let it cook gently for 15 minutes. If you prefer a creamier soup, blend a portion of the beans using an immersion blender.

Step 5: Add Pasta. Stir in the ditalini pasta (or other short pasta) and simmer for 10-12 minutes, or until the pasta is cooked to your liking. Add more broth as needed for a thinner consistency.

Step 6: Serve. Ladle the soup into bowls and drizzle with extra virgin olive oil. For added flavor, sprinkle with grated Parmesan cheese (optional). Enjoy your warm, hearty bowl of Pasta e Fagioli!

These instructions are easy and clear.