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

Instructions

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