Past E Fagioli

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 potato, chopped
• 2 ripe tomatoes, chopped
• 5 cups vegetable broth
• a sprig of thyme, sage, or rosemary
• 2lb canned navy beans, (~ 4 cups) drained and rinsed
• 8 oz. small dried pasta shapes, such as orecchiette, (~2 cups)
• a pinch of hot red pepper flakes
• kosher salt and freshly ground black pepper
• freshly grated Parmesan cheese to serve

1. Heat the oil in a large saucepan, add the onion, garlic, and potato, and cook for 3-4 minutes until golden, Add the tomatoes and cook for 2-3 minutes until softened.
2. Add the broth, herbs, beans, pasta, red pepper flakes, salt, and pepper. Bring to a boil, then simmer for about 10 minutes, until the pasta and potatoes are cooked.
3. Ladle into 4 bowls and serve sprinkled with a little grated Parmesan.

olive oil, onion, garlic, potato, tomatoes, vegetable broth, thyme, navy beans, pasta, kosher salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/past-e-fagioli-50080431 (may not work)