Vegetarian Pasta E Fagioli (pasta And Beans)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, diced
• 2 -3 cloves garlic, finely chopped (i like lots of garlic, so please suit it to your taste)
• 1 stalk celery, diced
• 1 carrot, peeled and diced
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 3 -5 dashes dried rosemary
• 1 dash red pepper flakes (i like more-1 tsp.)
• 1 1/2 cups chopped whole tomatoes, with juices (i've use canned or fresh depending on time of year)
• 3 cups vegetable stock or 3 cups vegetable broth
• 1 can cannellini beans, drained and rinsed
• 1 cup tiny pasta (i like ditalini, but any pastene works fine)
• 2 tablespoons chopped fresh parsley (or dried) (optional)
• freshly grated parmesan cheese
• salt & fresh ground pepper

Recipe

• 1 in a large heavy pot, heat olive oil over medium high heat.
• 2 stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
• 3 add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
• 4 stir in garlic, and then celery, and carrots and cook for about 3 minutes.
• 5 stir in tomatoes and stock and bring to a boil.
• 6 reduce heat and simmer for 30 minutes.
• 7 if necessary add an additional cup of stock or water and stir in beans and tiny pasta.
• 8 simmer for 6-8 minutes or until pasta is tender.
• 9 stir in parsley and serve hot with grated parmesan and freshly ground black pepper.