White Bean Pasta E Fagioli

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 carrots, peeled and chopped
• 2 celery ribs, peeled and chopped
• 1 small red onion, peeled and chopped
• 2 garlic cloves, peeled and minced
• 6 cups chicken broth (plus extra for re-wetting leftovers)

• 2 (15 ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans)
• salt and pepper, to taste
• 1/4 cup Italian parsley, chopped
• 1 teaspoon dried oregano
• 3-4 tomatoes, chopped (I used canned whole tomatoes)
• 2 cups ditalini (or any other small pasta like macaroni or shells)
• 2/3 cup parmesan cheese, grated (plus extra for finishing)
• 4-6 pieces baguette, split, toasted and buttered

Directions

1. 1

   Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).

2. 2

   Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.

3. 3

   Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later.

4. 4

   Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).

5. 5

   Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well.

6. 6

   Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. Sprinkle on some additional Parmesan and serve.