Pasta e Fagioli

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 stalk celery, chopped
• 1 carrot, peeled and chopped
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• Dash of red pepper flakes
• 1 1/2 cups chopped whole tomatoes, with juices
• 3 cups low sodium chicken stock, or vegetable stock
• 1 can northern white beans, drained and rinsed
• 1 cup tiny pasta shells (ditalini)
• 2 tablespoons fresh chopped parsley
• Freshly grated Parmesan and black pepper for garnish

1. In a large heavy pot, heat olive oil over medium high heat.
2. Stir in onion and cook for 2 minutes.
3. Stir in garlic, celery, and carrots and cook for 3 minutes.
4. Add dried basil, oregano, and red pepper flakes and toss to coat.
5. Stir in tomatoes and stock and bring to a boil.
6. Reduce heat and simmer for 30 minutes.
7. If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
8. Simmer for 6-8 minutes or until pasta is tender.
9. Stir in parsley and serve hot with grated parmesan and ground black pepper

olive oil, onion, garlic, celery, carrot, basil, oregano, red pepper, tomatoes, chicken stock, northern white beans, pasta shells, parsley, black pepper

Taken from www.foodnetwork.com/recipes/pasta-e-fagioli-recipe.html (may not work)