Pasta e Fagioli

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 carrot, diced
• •1 rib celery, diced
• •1 zucchini, diced
• •1 can (14 oz) diced tomatoes, with juice
• •4 cups vegetable broth
• •1 can (15 oz) cannellini beans, drained and rinsed
• •1 teaspoon dried oregano
• •1/2 teaspoon dried thyme
• •Salt and pepper, to taste
• •1 cup small pasta (like ditalini or small shells)
• •Grated Parmesan cheese, for serving (optional)
• •Fresh parsley, chopped, for garnish (optional)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the diced onion and garlic, sauté until soft, about 5 minutes.

3. 3

   Stir in the carrot, celery, and zucchini; cook for another 5 minutes until vegetables begin to soften.

4. 4

   Add the can of diced tomatoes (with juice), vegetable broth, cannellini beans, oregano, thyme, salt, and pepper; bring to a boil.

5. 5

   Once boiling, reduce heat and simmer for 15 minutes to allow flavors to meld.

6. 6

   Add the small pasta to the pot and continue to simmer for about 10-12 minutes, until pasta is al dente.

7. 7

   Taste and adjust seasoning as necessary.

8. 8

   Serve hot, garnished with grated Parmesan and chopped parsley if desired.