Pasta e Fagioli

Recipe courtesy of CLord

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 (I've substituted w/ crushed tomatoes)

3 cups low sodium chicken stock, or vegetable stock (or more if you like it soupier)

1 can northern white beans, drained and rinsed (I use 1/2 canellini, 1/2 chick peas)

1 cup tiny ditalini pasta, or other small pasta

2 tablespoons fresh chopped parsley

Freshly grated Parmesan and black pepper for garnish

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