Pasta fagioli

By tayschwartz123

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 stalk celery, peeled and chopped
• 1 carrot, peeled and chopped
• 1 tablespoon dried basil
• 2 tablespoons dried oregano
• Dash of red pepper flakes
• 1 1/2 cups chopped whole tomatoes, with juices
• 3 cups low sodium chicken stock, or vegetable stock
• 1 cup northern white beans, drained and rinsed
• 1 cup tiny pasta shells (ditalini)
• 2 tablespoons fresh chopped parsley
• Freshly grated Parmesan and black pepper for garnish

Preparation

Step 1

Ina large heavy pot, heat olive oil over medium high heat
Stir in onion and cook for 2 minutes
Stir in garlic, celery, and carrots and cook for 3 minutes
Add dried basil, oregano, and red pepper flakes and toss to coat
Stir in tomatoes and stock and bring to a boil
Reduce heat and simmer for 30 minutes
If necessary add an additional cup of stock or water and stir in beans and tiny pasta
Simmer for 6-8 minutes or until pasta is tender
Stir in parsley and serve hot with grated Parmesan and ground black pepper