Pasta E Fagioli

• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 2 cups chopped onions
• 2 cups sliced carrots
• 1 cup sliced celery
• 1 cup chopped red pepper
• 14 cup chopped fresh basil or 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried red pepper flakes
• salt & freshly ground black pepper
• 1 (28 ounce) canitalian style plum tomatoes
• 4 teaspoons condensed chicken broth (boullion)
• 3 cups boiling water
• 1 12 cups small sized pasta (I use shells)
• 1 (14 ounce) can red kidney beans, drained
• 1 (14 ounce) can white kidney beans, drained
• shaved parmesan cheese (preferably Parmigiano Reggiano)

1. Heat oil in a large heavy saucepan or Dutch oven.
2. Add garlic& veggies and cook, stirring constantly, for a few minutes until onions are translucent.
3. Stir in spices; add tomatoes with their liquid& concentrated chicken stock that has been dissolved in the boiling water.
4. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
5. Add pasta and continue cooking for another 15 minutes, stirring frequently.
6. Taste& adjust seasoning.
7. Stir in beans& cook for about 5 minutes longer to heat through.
8. Ladle into soup bowls& top with a few shavings of Parmesan.

olive oil, garlic, onions, carrots, celery, red pepper, fresh basil, oregano, red pepper, salt, canitalian style plum, condensed chicken broth, boiling water, pasta, red kidney beans, white kidney beans, parmesan cheese

Taken from www.food.com/recipe/pasta-e-fagioli-80544 (may not work)