Pasta e Fagioli

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup ditalini pasta (or other small pasta)
• Grated Parmesan cheese for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until the vegetables are tender, about 5 minutes.
2. Add the diced tomatoes, vegetable broth, cannellini beans, red kidney beans, basil, oregano, salt, and pepper to the pot. Bring the soup to a simmer and let it cook for 20 minutes.
3. In a separate pot, cook the pasta according to the package instructions until al dente. Drain the pasta and add it to the soup.
4. Serve the Pasta e Fagioli hot, topped with a sprinkle of Parmesan cheese.

Enjoy your homemade Pasta e Fagioli! 🍲