Pasta e Fagioli

Ingredients

• 1 cup ditalini pasta
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 cloves garlic
• 14½ oz canned diced tomatoes
• 15 oz canned cannellini beans
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)
• ¼ cup Parmesan cheese (optional)

Steps

1. Dice the onion, carrots, and celery. Mince the garlic. Drain and rinse the cannellini beans.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Stir in minced garlic, tomato paste, oregano, and basil. Cook for 1 minute until fragrant.
4. Add diced tomatoes, cannellini beans, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes.
5. Stir in the ditalini pasta. Continue to simmer, uncovered, for 8-10 minutes, or until pasta is al dente.
6. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and/or grated Parmesan cheese, if desired.