Pasta e Fagioli

Ingredients

• 1 cup pasta
• 1 can cannellini beans
• 4 cloves garlic
• 2 medium carrots
• 2 stalks celery
• 4 cups broth
• 2 tablespoons olive oil
• 1 medium onion
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup parmesan cheese

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. 2

   Add 1 medium chopped onion, 2 medium chopped carrots, and 2 stalks chopped celery. Sauté for about 5-7 minutes until the vegetables are softened.

3. 3

   Add 4 minced garlic cloves and sauté for an additional 1-2 minutes until fragrant.

4. 4

   Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper.

5. 5

   Pour in 4 cups of broth and bring the mixture to a boil.

6. 6

   Once boiling, add 1 cup of pasta and cook according to package instructions, usually about 8-10 minutes.

7. 7

   While the pasta is cooking, drain and rinse 1 can of cannellini beans. Add them to the pot during the last 2 minutes of pasta cooking.

8. 8

   Once the pasta is al dente and the beans are heated through, remove the pot from heat.

9. 9

   Serve the soup hot, garnished with 1 cup of grated parmesan cheese.