Ingredients
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1 tablespoon olive oil
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1 onion, diced
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2 -3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste)
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1 stalk celery, diced
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1 tablespoon dried basil
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2 teaspoons dried oregano
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1 teaspoon dried thyme
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3 -5 dashes dried rosemary
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1 dash red pepper flakes (I like more-1 tsp.)
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1 1/2 cups chopped whole tomatoes, with juices (I've use canned or fresh depending on time of year)
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3 cups vegetable stock or 3 cups vegetable broth
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1 can cannellini beans, drained and rinsed
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1 cup tiny pasta (I like ditalini, but any pastene works fine)
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2 tablespoons chopped fresh parsley (or dried)
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freshly grated parmesan cheese
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1 carrot, peeled and diced
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salt & fresh ground pepper
Instructions
- In a large heavy pot, heat olive oil over medium high heat.
- Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
- Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
- Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
- Stir in tomatoes and stock and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
- Simmer for 6-8 minutes or until pasta is tender.
- Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.