Pasta E Fagioli

Ingredients

• 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
• 1/4 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) can italian style plum tomatoes
• 4 teaspoons condensed chicken broth (boullion)
• 3 cups boiling water
• 1 1/2 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)

Directions

1. 1

   Heat oil in a large heavy saucepan or Dutch oven.

2. 2

   Add garlic& veggies and cook, stirring constantly, for a few minutes until onions are translucent.

3. 3

   Stir in spices; add tomatoes with their liquid& concentrated chicken stock that has been dissolved in the boiling water.

4. 4

   Bring to a boil, reduce heat and simmer for 15 to 20 minutes.

5. 5

   Add pasta and continue cooking for another 15 minutes, stirring frequently.

6. 6

   Taste& adjust seasoning.

7. 7

   Stir in beans& cook for about 5 minutes longer to heat through.

8. 8

   Ladle into soup bowls& top with a few shavings of Parmesan.