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This simple, hearty pasta dish is delicious and quite easy!

Mealtime: Lunch, dinner
Cuisine type: Mediterranean, Italian
Cooking time: 45 minutes
Active preparation time: 10 minutes
Number of servings: 6
Dish type: Main
Level: Easy

 

Ingredients:

• 8 ounces small pasta
• extra virgin olive oil, for sauteing
• 1 yellow onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 garlic cloves, chopped
• 1 dried bay leaf
• 1 teaspoon dried oregano
• 1 28 ounces can of fire-roasted diced tomatoes
• 5 to 6 cups vegetable broth
• 1 15 ounces can of cannellini beans, rinsed and drained
• 1 15 ounces can of kidney beans, rinsed and drained
• 1/2 cup fresh basil leaves, cut into ribbons
• crushed red pepper, optional
• grated parmesan cheese, for garnish

 

Directions:

 

Step 1:

In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside.

 

Step 2:

In a large dutch oven or cast iron pot, heat 2 tbsp olive oil. Saute the onions, celery, and carrots on medium-high heat for 4 minutes or so until the vegetables begin to break down. Add the chopped garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally.

 

Step 3:

Now, add the roasted diced tomatoes, vegetable broth, cannellini beans, and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10-15 minutes.

 

Step 4:

Bring to medium-high heat, stir in the pasta until warmed through. Stir in the fresh basil, and remove from heat.

 

Step 5:

Transfer to serving bowls and top with crushed red pepper.

 

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