Pasta e Fagioli Pasta and Beans

Pasta e Fagioli Pasta and Beans

Ingredients:

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 medium carrot, diced

1 celery stalk, diced

1 15 oz can of cannellini or red kidney beans, drained and rinsed

1 15 oz can of diced tomatoes

4 cups vegetable broth

1 tsp dried oregano

1/2 tsp dried thyme

Salt and pepper, to taste

1 cup small pasta e.g., ditalini or elbow macaroni

2 tbsp fresh parsley, chopped optional

Parmesan cheese, for garnish optional

Instructions:

1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, cooking until softened.

2 Stir in the beans, tomatoes, oregano, thyme, salt, and pepper. Cook for 5 minutes.

3 Add the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.

4 Stir in the pasta and cook until tender, about 8-10 minutes. Adjust seasoning as needed.

5 Serve hot, garnished with fresh parsley and Parmesan if desired. Enjoy!

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