Pasta e Fagioli

Pasta e Fagioli

1 onion, diced
1 stalk celery, diced
1 carrot, diced
2 cloves garlic, crushed
1 Tablespoon each basil and oregano
1 teaspoon thyme
1 dash each rosemary and red pepper flakes
1 can/pint diced tomatoes with juice
4 cups broth
1 can/pint cannellini beans
1 cup dry small pasta
5 Tablespoons parmesan

In a large pot, saute onion, celery, and carrots in a small amount of oil until tender. Add garlic and spices and cook 3 more minutes. Add tomatoes and broth and simmer 30 minutes. Add beans and pasta and simmer about 8 more minutes until pasta is tender. Sprinkle with parmesan before serving.


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