Pasta e Fagioli

Ingredients

• 8 oz Ditalini Pasta
• 2 cans (15 oz each) Kidney Beans
• 1 can (14.5 oz) Diced Tomatoes
• 4 cups Vegetable Broth
• 1 whole Yellow Onion
• 2 whole Carrots
• 2 whole Celery Stalks
• 4 cloves Garlic
• 1 tbsp Italian Seasoning
• 2 tbsp Olive Oil
• ¼ cup Fresh Basil

1. 1Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery 5 minutes.
2. 2Add garlic and Italian seasoning. Stir 30 seconds.
3. 3Add diced tomatoes, vegetable broth, and kidney beans. Bring to a boil.
4. 4Add ditalini pasta. Cook 10–12 minutes, stirring occasionally, until pasta is tender and soup has thickened.
5. 5Season with salt and pepper to taste. Serve topped with torn fresh basil and a drizzle of olive oil.