Vegetarian Pasta Fagioli

• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• 1/2 teaspoon dried oregano
• 3 sprigs fresh thyme, leaves removed and chopeed
• 1 bay leaf
• 1 tablespoon tomato paste
• 2 (10 ounce) cans white kidney beans, rinsed and drained
• 1 (10 ounce) can red kidney beans, rinsed and drained
• 5 cups vegetable stock
• 1 (28 ounce) can crushed tomatoes
• 2 cups water
• 1 small parmesan rind (optional)
• 1 pinch red pepper flakes
• 1 1/2 cups small cut pasta, uncooked (elbows or shells)

1. Saute onion, carrot and celery for 3 or 4 minutes until vegetables begin to break down. Add fresh thyme, red pepper and fresh oregano and saute for 2 minutes.
2. Add 1 T tomato paste and stir inches Add bay leaf, beans, vegetable stock 2 cups water and crushed tomatoes and small Paresan rind.
3. Cover pot with small space open and bring to a boil. Allow to reduce and simmer for about an hour.
4. About ten minutes before serving, bring the soup to medium high heat and add pasta. Allow soup to cook until pasta is cooked. Serve with fresh chopped parsley or basil.

onion, carrot, celery, oregano, thyme, bay leaf, tomato paste, white kidney beans, red kidney beans, vegetable stock, tomatoes, water, parmesan rind, red pepper, pasta

Taken from www.food.com/recipe/vegetarian-pasta-fagioli-526926 (may not work)