Pasta e fagioli (pasta and beans) share the spotlight with aromatics and fresh tomatoes in this traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Garnish with shredded Parmesan cheese.

Ingreadients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes
• salt to taste
• 1 (14.5 ounce) can chicken broth
• 2 medium tomatoes, peeled and chopped
• 1 (8 ounce) can tomato sauce
• ½ cup ditalini or other small pasta
• 1 (15 ounce) can cannellini beans, with liquid

Direction

1. Gather the ingredients.
2. Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic, parsley, Italian seasoning, pepper flakes, and salt; cook and stir until onion is translucent, about 5 minutes.
3. Stir in chicken broth, tomato sauce, and tomatoes. Reduce the heat to low and simmer for 15 to 20 minutes.
4. Add pasta and cook until tender, about 10 minutes.
5. Stir in undrained beans and cook until heated through, 3 to 4 minutes.
6. Serve hot and enjoy!