Pasta e Fagioli

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1 can (400g) cannellini beans, drained
• 1 liter vegetable broth
• 100g ditalini pasta
• 2 tsp dried oregano
• 1 bay leaf
• salt and pepper to taste
• fresh basil for garnish

Method

1. Heat olive oil in a large pot and sauté onion, carrots, and celery until softened, about 5 minutes.
2. Add garlic and cook for 1 minute, then pour in tomatoes and their juice.
3. Add vegetable broth, beans, oregano, and bay leaf. Bring to a boil.
4. Reduce heat and simmer for 10 minutes, then stir in pasta and cook until tender, about 8-10 minutes.
5. Season with salt and pepper, remove bay leaf, and serve garnished with fresh basil.