Pasta e Fagiole

ingredients

2 Tbsp. extra-virgin olive oil
1 Tbsp. garlic, minced
2 cups onion, chopped
2 cups carrots, sliced
1 cup celery, sliced
1 cup red pepper, chopped
1/4 cup fresh basil, chopped
2 tsp. dried oregano
1 tsp. dried red pepper flakes
Salt and freshly ground pepper, to taste
1 can (28oz/796ml) Italian style plum tomatoes
3 cups chicken stock
1 1/2 cups small pasta, such as elbow macaroni, farfalle etc
1 can/jar (28oz) Great Northern Beans (or other canned beans, such as kidney)
Shaved Parmesan cheese (preferable Parm Reggiano)

method

In a saucepan, heat olive oil. Add garlic, onions, carrots, celery and red pepper. Cook, stirring for a few minutes until onions are translucent.

Stir in basil, oregano, red pepper flakes and salt and pepper to taste. Add tomatoes with their liquid and chicken stock. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.

Add pasta and let cook for about 15 minutes, stirring often. Taste and adjust seasoning. Stir in beans and cook 5 minutes longer, until heated through.

Lade into soup bowls and top with shavings of Parmesan cheese.