Pasta Fagiole

From: ronniefein.com

Ingredients

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Servings

1

3 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, chopped
2 carrots, sliced 1/2-inch thick
2 stalks celery, sliced 1/2-inch thick
28-ounce can tomatoes, with liquid
1 quart vegetable stock
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1/2 cup ditalini or other small tubular pasta
2 15-ounce cans red kidney beans, with liquid
freshly grated Parmesan cheese

Instructions

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1

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, carrots and celery and cook for or until softened slightly. Add the tomatoes, stock, basil, parsley and some salt and pepper to taste. Bring to a boil and simmer, partially covered, for . Add the pasta and cook for . Add the beans and cook for another or until the pasta is tender. Serve the soup sprinkled with freshly grated Parmesan cheese.

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