Pasta-e-Fagioli a la Chez Ivano

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 stalk celery, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 2 cups cooked cannellini beans
• 1/2 cup small pasta, such as ditalini
• 1/4 cup grated Parmesan cheese

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and cook until softened, about 8 minutes.
2. Stir in the tomato paste, oregano, basil, thyme, salt, and pepper, and cook for 1 minute.
3. Add the vegetable broth and beans, and bring to a boil. Reduce the heat and simmer for 15 minutes.
4. Add the pasta, and cook for 10 minutes, or until the pasta is tender.
5. Serve the soup with Parmesan cheese.

Interesting Facts

• This recipe is named after the Italian restaurant in Rome where it was first made.
• Pasta e fagioli is a traditional Italian dish and is often served as a first course.
• It is a very versatile dish and can be made with different types of beans and vegetables.