Pasta e Fagioli

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 3 medium carrots (chopped)
• 3 ribs celery (chopped)
• 4 cloves garlic (minced)
• 6 cups low sodium vegetable broth
• 28 ounce can crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 3/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/8 teaspoon crushed red pepper flakes (optional, makes soup a little spicy)
• 1 cup dry short pasta shapes (such as ditalini, small shells or elbows)
• 15 ounce can red kidney beans (rinsed and drained)
• 15 ounce can cannellini beans (or small white beans or chickpeas, rinsed and drained)
• grated Parmesan cheese and chopped fresh parsley (optional, for serving)

Instructions

1. 1

   Heat the olive oil in a Dutch oven or other large heavy pot over medium-high heat. Add the onion, carrot and celery and cook, stirring often, for 8 minutes.

2. 2

   Add the garlic and cook, stirring, for 30 seconds.

3. 3

   Stir in the vegetable broth, crushed tomatoes, dried basil, dried oregano, Italian seasoning, salt, black pepper and crushed red pepper flakes (if using). Bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes.

4. 4

   Stir in the pasta. Simmer, covered, stirring every few minutes (to prevent the pasta from sticking to the bottom of the pot), until the pasta is cooked to al dente and the vegetables are tender, about 8-12 minutes.

5. 5

   Stir in the beans. Simmer the soup for 1-2 minutes to warm the beans. Remove the pot from the heat.

6. 6

   Taste and season with additional salt and pepper if needed. Serve with grated Parmesan cheese and chopped fresh parsley, or as desired.