Pasta e Fagioli

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/4 teaspoon red pepper flakes (optional for some heat)

• 1 can (14.5 ounces) diced tomatoes

• 4 cups chicken or vegetable broth

• 1 can (15 ounces) cannellini beans, drained and rinsed

• 1 can (15 ounces) red kidney beans, drained and rinsed

• 1 cup ditalini or other small pasta

• Salt and pepper to taste

• 1/2 cup grated Parmesan cheese (optional)

• Fresh parsley, chopped (for garnish)

Instructions:

Sauté the Vegetables:

1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.

   2. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

   3. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Seasonings and Tomatoes:

1. 4. Stir in the dried oregano, dried basil, dried thyme, and red pepper flakes (if using).

   5. Add the diced tomatoes with their juices and cook for 2-3 minutes to combine the flavors.

Add the Broth and Beans:

1. 6. Pour in the chicken or vegetable broth.

   7. Add the cannellini beans and red kidney beans.

   8. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.

Cook the Pasta:

1. 9. While the soup is simmering, bring a separate pot of salted water to a boil.

   10. Add the ditalini pasta and cook according to the package instructions until al dente. Drain and set aside.

Combine and Serve:

1. 11. Stir the cooked pasta into the soup.

   12. Season with salt and pepper to taste.

   13. If desired, stir in the grated Parmesan cheese for added richness.

   14. Ladle the soup into bowls and garnish with fresh parsley.

Serve:

Serve hot with crusty bread or a side salad.

Enjoy your hearty and delicious Pasta e Fagioli! This soup can be stored in the refrigerator for up to 3 days, and the flavors will continue to develop, making it even more delicious as leftovers.