Pasta e Fagioli

Ingredients

• 1 cup small pasta, such as ditalini or small shells
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 28 oz canned diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Grated Parmesan cheese, for serving

Instructions

1. 1Heat the olive oil in a large pot over medium heat and saute the onion, carrots, and celery for 5 to 6 minutes until softened.
2. 2Add the garlic and cook for 30 seconds until fragrant.
3. 3Stir in the diced tomatoes, half of the beans, the broth, oregano, basil, salt, and pepper, then bring to a simmer.
4. 4Use a potato masher or the back of a spoon to mash the remaining beans slightly before adding them to the pot, which helps thicken the soup.
5. 5Simmer for 15 minutes to let the flavors develop, then add the uncooked pasta and cook for another 8 to 10 minutes until al dente.
6. 6Ladle into bowls and top with grated Parmesan before serving.

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