Pasta e Fagioli

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In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Ingredients quick view

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes

1 can (15 oz) cannellini beans, drained and rinsed

4 cups vegetable broth

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1 cup small pasta (like ditalini)

Salt to taste

Pepper to taste

2 tablespoons fresh parsley, chopped

1/4 cup green onions, sliced

Juice of 1 lemon

For a richer flavor, use homemade vegetable broth instead of store-bought.

Add more spice by increasing the amount of red pepper flakes or adding a dash of Italian seasoning.

Top with a drizzle of extra virgin olive oil before serving for added richness.

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