Pasta Fagioli

Ingredients

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

Steps

1. Dice the onion, carrots, and celery. Mince the garlic.
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, dried oregano, and dried basil, cooking for 1 minute until fragrant.
4. Add diced tomatoes (undrained), cannellini beans (rinsed and drained), kidney beans (rinsed and drained), and vegetable broth to the pot. Bring to a simmer.
5. Stir in the ditalini pasta. Cook according to package directions, usually 8-10 minutes, or until al dente.
6. Season the soup with salt and black pepper to taste.
7. Ladle into bowls and serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.