Italian Pasta and Beans

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Pasta e Fagioli  (Pasta  And Beans)

Ingredients

2-15 oz cans of cannellini  beans, rinsed and drained 

1/4 cup extra-virgin olive oil

1 cup diced carrot

1 cup diced celery

1 cup diced onion

2 large garlic cloves, chopped

1 tablespoon dried Italian seasoning

Two 26 oz containers of Italian chopped tomatoes 

4 cups vegetable broth 

1 Parmigiano-Reggiano rind 

1 teaspoon salt 

1/2 teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

2 cups elbow pasta, cooked al dente

Basil sprig 

Grated Parmigiano-Reggiano, for sprinkling

Directions

In a large Dutch oven or soup pot, heat the olive oil over medium heat.  Add the carrot, celery, and onion and saute until they begin to soften, making sure not to brown them. Add in the tomatoes and remaining ingredients except for the cooked pasta and grated cheese. Adjust the heat so that the mixture simmers very gently. 

Cover the pot and bring to a gentle boil, adjusting the heat as necessary.  Cook for 1 hour, or until the sauce thickens stirring periodically.  Stir in the beans, basil, and cooked pasta and heat for 5 minutes or until hot. Remove the rind before serving.

Sprinkle each serving of soup with some grated Parmigiano-Reggiano Serve with Italian bread and salad.