Slow Cooker Pasta E Fagioli

cooking.nytimes.com

Elisheba Ittoop

8 ounces dried white or cranberry beans (about 1½ cups), soaked overnight and drained (see Tip)

10 garlic cloves, smashed and chopped

2 large carrots, peeled, halved lengthwise if thick, sliced

2 celery stalks, sliced

1 Parmesan rind, optional (see Tip)

1 large sprig fresh rosemary (or 1 teaspoon dried rosemary)

5 cups chicken broth

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 (15-ounce) can tomato sauce

8 ounces (about 1½ cups) ditalini pasta

1 tablespoon tomato paste

8 ounces green beans, cut into ½-inch lengths, optional

Kosher salt (such as Diamond Crystal) and black pepper

Grated Parmesan, for topping, optional

Directions at cooking.nytimes.com

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