Light Pasta E Fagioli

This soup is light but still hardy and vegan to boot. Would be great served with a peppery salad and crusty bread to sop up the juices.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 3  tablespoons fresh parsley, chopped
• 1⁄4 teaspoon red pepper flakes
• 1  teaspoon dried oregano
• 3  garlic cloves, minced
• 1  cup celery, chopped
• 1  medium fennel bulb, finely chopped
• 1  medium onion, chopped
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can white beans, rinsed and drained
• 6  cups vegetable broth
• 8  ounces  whole wheat ditalini
•  salt
•  pepper

Directions

1. Heat oil in a large pot over medium-high heat. Add fennel, onion and celery and saute until softened (7-9 minutes). Add garlic, oregano and pepper flakes and cook one minute more. Stir in tomatoes and beans and simmer for 10 minutes on medium-low heat.
2. Add broth and cook for 20 minutes, stirring occasionally. Stir in pasta and cook for 10 minutes more, or until pasta is al dente.
3. Season with salt and pepper to taste and turn off heat. Stir in parsley and serve.