Soup

Pasta Fagioli

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, minced

1 bay leaf

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon black pepper

½ teaspoon crushed red pepper

4 cups chicken or vegetable stock

3 cups water

2 cans (31 fl oz) cooked cannellini beans, rinsed and drained

1 can (15 fl oz) tomato sauce

1 cup uncooked ditalini pasta

Place olive oil in a stock pot over medium-high heat; add and sauté onions, garlic and carrots ~5 minutes, until vegetables are softened.

Add tomato sauce, spices, stock and water; bring to a bubbly boil; reduce heat to low; cover and simmer 15 minutes.

Stir in uncooked pasta and cooked beans; return to a bubbly boil over medium heat; let cook ~5 minutes, until pasta is al dente.

Remove stock pot from heat and cover; the pasta will continue to absorb liquids.

Discard bay leaf before serving.

adjust amount of crushed red pepper to make it as hot as you like it!

great with a side salad!