Pasta e Fagioli
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 6 cups vegetable broth
- 1 14 oz can diced tomatoes
- 1 15 oz can cannellini beans rinsed and drained
- 1 cup small pasta ditalini or elbow macaroni
- 2 tsp dried oregano
- 1 tsp dried thyme
- to taste salt and pepper
- for garnish fresh parsley
Instructions
- Heat olive oil in a large pot. Sauté onions, carrots, and celery until softened (5-7 minutes).
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add vegetable broth, diced tomatoes, cannellini beans, oregano, and thyme. Bring to a boil.
- Stir in the pasta and reduce the heat to a simmer. Cook for 10-12 minutes until the pasta is tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
