Pasta e Fagioli

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta (ditalini or elbow)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• Fresh parsley for garnish
• Grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
3. Stir in diced tomatoes with their juice and cook for 2 minutes.
4. Pour in broth and add bay leaves, Italian seasoning, salt, pepper, and red pepper flakes.
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Add both cans of beans and stir well.
7. Add pasta and cook for 8-10 minutes until pasta is tender.
8. Remove bay leaves and adjust seasoning to taste.
9. Serve hot, garnished with fresh parsley and Parmesan cheese.

Notes

• Prepare all vegetables before starting to cook for faster assembly.
• This soup tastes even better the next day as flavors meld together; store in an airtight container for up to 4 days.
• Use a large pot (at least 6-quart capacity) to prevent boiling over.
• If soup becomes too thick, add more broth or water to reach desired consistency.
• For extra flavor, use homemade broth instead of store-bought.
• Pasta continues to absorb liquid, so don't add pasta until ready to serve if meal will sit.