Pasta E Fagioli

• 3 T Olive Oil
• I sm or 1/2 lg onion - chopped
• 1 lg carrot - chopped
• 1 lg celery stalk - chopped
• 3 lg cloves garlic - minced
• 1/4 t chile flakes
• 1-2T fresh thyme leaves or 2t dried
• 5-6 peeled tomatoes (canned), cut in small pieces, with juice
• 1/2lb ditalini pasta
• 3 cans chicken broth + 1 can water
• 2 15 oz cans cannellini beans, drained and rinsed, or 3 and 1/2 cups freshly cooked beans
• 1/4 finely chopped parsley
• Salt and pepper to taste
• Grated Parmasean cheese

1. 1. Heat oil in a large pot over medium-high heat. Saute the oninon about 2 minutes, then add celery and carrot and saute until soft and translucent. Add the garlic, chile flakes, and 1/2 the thyme, saute one more minute.
2. 2. Add chicken stock and tomatoes and bring to a boil. Add the pasta and cook at a low boil.
3. 3. When pasta is al dente, add the beans, and remaining thyme and cook 2-3 minutes. Turn off heat, stir in parlsey, salt and pepper.
4. 4. Serve in bowls and garnish with parmasean cheese and more parsley

olive oil, i, carrot, garlic, chile flakes, t, tomatoes, pasta, chicken broth , cannellini beans, parsley, salt, cheese

Taken from www.epicurious.com/recipes/member/views/pasta-e-fagioli-52647951 (may not work)