Pasta E Fagioli

Delicious spin on classic italian soup, denser and more of a stew with this recipe.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 large pot

Ingredients

• 2  tablespoons extra virgin olive oil
• 6  celery, stalks diced medium
• 4  carrots, diced medium
• 2  red onions, small diced medium
• 4  garlic cloves, minced
•  coarse salt
•  ground pepper
• 2  sprigs oregano
• 2 (28 ounce) cans diced tomatoes
• 5  cups low sodium beef broth or 5  cups low sodium chicken broth
•  parmesan cheese
• 2  cups  dtalini pasta
• 2 (15 1/2ounce) cans cannellini beans

Directions

1. In heavy pot, heat oil over medium. Add celery, carrots, onion and garlic, season with salt and pepper. Cook, stirring occasionally until veggies are soft, about 9 minute Add oregano, tomatoes and broth. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minute Add pasta and cook, partially covered until tender 10-15 minute Add beans and cook until warmed through, about 3 minutes. Serve and sprinkle with parmesan.