Pasta Fagioli

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 cup diced onion

• 2 tablespoons minced garlic

• 1 cup quartered carrots

• 2-15 oz cans cooked cannellini beans, rinsed and drained

• 1-15 oz can tomato sauce

• ½ teaspoon dried basil

• ½ teaspoon dried parsley

• ½ teaspoon dried oregano

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes

• 4 cups low sodium vegetable broth

• 2 cups water

• 1 cup dry ditalini pasta

Instructions

In a large pot, heat the olive oil over medium heat. Sauté the onions, garlic, and carrots for 5 minutes or until onions are translucent and softened. Add beans, tomato sauce, basil, parsley, oregano, black pepper, red pepper, vegetable broth, and water to the pot. Stir together. Cover the pot and turn the heat to high. Bring the soup to a boil. Stir occasionally to prevent it from sticking to the bottom of the pot. The soup should take about 10 minutes to come to a boil. Once the soup reaches a boil, remove the lid and reduce the heat to medium. Cook dry ditalini pasta in separate pot of boiling water for time recommended on packaging. Keep pasta and soup separate until serving to avoid pasta absorbing all liquid.