Pasta e Fagioli

Ingredients

Olive oil

2 tablespoons

Onion

1, finely chopped

Carrot

1, finely chopped

Celery

2 stalks, finely chopped

Garlic

3 cloves, minced

Tomato paste

2 tablespoons

Dried oregano

1 teaspoon

Dried basil

1 teaspoon

Red pepper flakes

1/2 teaspoon

Cannellini beans

1 can (15 ounces), drained and rinsed

Crushed tomatoes

1 can (28 ounces)

Vegetable broth

4 cups

Ditalini pasta

1 cup

Salt and pepper

to taste

Fresh parsley

2 tablespoons, finely chopped

Grated parmesan cheese

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic, cooking until the vegetables are softened, about 5 minutes.
2. Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute, until the tomato paste has darkened slightly and the herbs are fragrant.
3. Add the cannellini beans, crushed tomatoes, and vegetable broth to the pot. Stir everything together and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 15 minutes.
5. While the soup is simmering, cook the ditalini pasta in a separate pot according to package instructions. Once cooked, drain and set aside.
6. After the soup has simmered, add the cooked pasta and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
7. Serve the soup hot, garnished with a sprinkle of fresh parsley and a generous dusting of grated Parmesan cheese.