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Pasta and potatoes simmered into a thick, creamy Neapolitan soup is southern Italian comfort. A vegetarian mediterranean dish that's healthy, budget-friendly, and beloved by the whole family.
Heat 3 tbsp olive oil in a large pot over medium heat. Add chopped onion, celery, and carrot; sauté for 5 minutes until tender and fragrant.
Add diced potatoes and stir to coat with the aromatics. Cook for 3 minutes, allowing the potatoes to begin softening.
Pour in the vegetable broth, add kosher salt, black pepper, and rosemary. Bring to a boil over high heat, then reduce to a gentle simmer. Partially cover and cook for 12–15 minutes, until potatoes start to break down.
Stir in the cannellini beans. Using a potato masher, gently mash some of the potatoes and beans in the pot to thicken the soup base.
Add the ditalini pasta. Maintain a low simmer and cook for 10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the soup is creamy.
Taste and adjust seasoning with more salt or pepper as needed. Stir in chopped parsley just before serving. Ladle into bowls and drizzle with a little extra olive oil if desired.
