🍲 Classic Pasta e Fagioli 😍

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1½ cups small pasta, such as ditalini
• 1 tsp Italian seasoning
• ½ tsp dried oregano
• ½ tsp black pepper
• ½ tsp salt, or to taste
• 1 bay leaf
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped, optional
• Red pepper flakes, optional

Method:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, until softened.
2. Add the garlic and cook for another 30 seconds.
3. Stir in the crushed tomatoes, broth, Italian seasoning, oregano, salt, pepper, and bay leaf.
4. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes.
5. Add the cannellini beans. For a thicker, creamier soup, mash about ½ cup of the beans before adding them.
6. Stir in the pasta and simmer for 8–10 minutes, or until the pasta is tender. Stir occasionally so it doesn’t stick.
7. Remove the bay leaf and stir in the Parmesan cheese.
8. Taste and adjust the seasoning. Add a pinch of red pepper flakes if you like a little heat.
9. Ladle into bowls and garnish with fresh parsley, basil, and extra Parmesan.

🥖 Serve hot with crusty Italian bread for dipping into the rich, tomatoey broth!