Pasta e Fagioli

INGREDIENTS:

• 2 Tbs olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 4 medium carrots
• 3 stalks celery
• 1/2 Tbs dried parsley
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 1 can (15 oz) kidney beans
• 1 can (15 oz) white beans
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup frozen green beans
• 2 tsp chicken base
• 3 cups water
• 6 oz dry pasta
• Salt and pepper to taste
• 5 oz shredded Italian cheese

DIRECTIONS:

1. Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbs of olive oil and cook over medium heat until the onions become transparent (3-5 minutes).
2. Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding the pot. Stir everything together and bring it up to a simmer.
3. Add the chicken (or vegetable) bouillon and 3 cups of water. Stir it up a bit to dissolve the bouillon. Add the dry pasta and bring the pot up to a simmer. Add a lid and let simmer for about 10 minutes or until the pasta is fully cooked. Stir the pot occasionally as it simmers to prevent the pasta from sticking to the bottom.
4. Give the dish a quick taste and adjust the seasoning to your liking. Ladle the Pasta e Fagioli into a bowl and top with shredded Italian cheese (parmesan, romano or asiago).