Pasta e Fagioli
Ingredients:
-1 tablespoon olive oil
-1 onion, diced
-3 cloves garlic, minced
-1 teaspoon dried oregano
-1 teaspoon dried basil
-1/2 teaspoon red pepper flakes
-2 (14.5 ounce) cans diced tomatoes
-1 (15 ounce) can cannellini beans, drained and rinsed
-1 (15 ounce) can red kidney beans, drained and rinsed
-4 cups vegetable broth
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/2 pound small pasta, such as ditalini or elbow macaroni
-1/4 cup freshly grated Parmesan cheese
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the oregano, basil, and red pepper flakes and cook for 1 minute more.
3. Add the diced tomatoes, cannellini beans, red kidney beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the pasta and cook until al dente, about 8 minutes.
5. Serve the pasta e fagioli with freshly grated Parmesan cheese. Enjoy!