INGREDIENTS
1/2 tsp
black pepper
15 4/5 ozs
canned white beans
1 stalk
celery
1 cup
ditalini pasta
1/2 tsp
dried thyme
1 tsp
fresh rosemary
2 cloves
garlic
1/2 tsp
ground sage
1 tsp
kosher salt
1 tbsp
olive oil
1/2 tsp
paprika
1/4 cup
parmesan cheese
1/2 tsp
red pepper flakes
1 cups
tomatoes
2 tbsps
unsalted butter
5 cups
vegetable stock
1 cup
yellow onion