- 1 tablespoon olive oil
- 1 onion, diced
- 2 -3 cloves garlic, finely chopped
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 1 tablespoon fresh basil
- 2 teaspoons fresh oregano
- 1 teaspoon fresh thyme
- 3 -5 dashes fresh rosemary
- 1 dash red pepper flakes (I like more-1 tsp.)
- 1 1/2 cups chopped san marzano whole tomatoes, with juices
- 3 cups vegetable broth
- 1 can cannellini beans, drained and rinsed
- 1 cup ditalani pasta (
- 2 tablespoons chopped fresh parsley
- freshly grated parmesan cheese
- salt & fresh ground pepper
In a large heavy pot, heat olive oil over medium high heat.
Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs’ flavors.
Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
Stir in tomatoes and stock and bring to a boil.
Reduce heat and simmer for 30 minutes.
If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
Simmer for 6-8 minutes or until pasta is tender.
Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.
Serving size: 4-6