Pasta E Fagioli

Ingredients

• Grated parmesan cheese - 1/4 cup
• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Ditalini pasta - 1 cup
• Vegetable broth - 4 cups
• Crushed tomatoes - 1 can (28 oz)
• Cannellini beans - 2 cans (15 oz each), drained and rinsed
• Red pepper flakes - 1/2 teaspoon
• Dried basil - 1 teaspoon
• Dried oregano - 1 teaspoon
• Tomato paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrot - 2 medium, diced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute.
4. Add the cannellini beans, crushed tomatoes, and vegetable broth. Bring to a boil.
5. Reduce the heat and simmer for 15 minutes.
6. Meanwhile, cook the ditalini pasta according to package instructions. Drain and set aside.
7. Add the cooked pasta to the soup and season with salt and pepper to taste.
8. Simmer for an additional 5 minutes.
9. Serve hot, garnished with fresh parsley and grated Parmesan cheese.