Pasta Fagioli

By sharonjanos

Ingredients

• 2 tbsp. olive oil
• 1 small onion, chopped
• 1 rib celery with leaves, finely chopped
• 2 cloves garlic, thinly sliced
• 1 can (23 oz.) crushed tomatoes
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. red-pepper flakes
• 2 cans (15 oz. each) cannelloni beans, rinsed and drained
• 1 lb, ditalini pasta

Details

Servings 6

Preparation

Step 1

Heat oil in large deep pot. Add onion and celery; cook over medium low heat until softened, about 7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, basil, oregano, salt, pepper flakes and beans. Bring to a boil. Lower heat; simmer, covered, 20 minutes. Meanwhile, cook pasta following package directions. Reserve 1 cup cooking water. Drain pasta. Add pasta to bean mixture. Add reserved water (pasta fagioli should be soupy).