Recipes

2 tbsp olive oil 1 small yellow onion, chopped 1 medium carrot, chopped 1 celery stalk, chopped 3 cloves garlic, minced 2 bay leaves 3 cans (15 oz per can) diced tomatoes 2 cans (14.5 oz per can) vegetable broth 2 cans (14 oz per can) cannellini beans, rinsed and drained 1 small parmesan rind 1 tsp dried thyme 1 tsp dried basil 1/2 tsp dried rosemary dash of crushed red pepper 1 cup dried ditalini or other small pasta use gluten-free if desired 1/4 cup chopped flat-leaf parsley OPTIONAL TOPPINGS FOR SERVING: grated parmesan cheese Instructions In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves. Add the tomatoes, vegetable broth, beans, and parmesan rind. Stir in the thyme, basil, rosemary, and crushed red pepper. Season with salt and black pepper. Let simmer on low for about 15 minutes. Stir in the pasta and turn up the heat to medium. Cook until pasta is tender, about 8-10 minutes. Stir in the parsley. Remove the bay leaves and parmesan rind. Ladle into bowls and serve with grated Parmesan cheese, if desired. Notes Comments