Pasta e Fagioli

INGREDIENTS

• ☐    1 tablespoon extra-virgin olive oil
• ☐    3 celery stalks, diced medium
• ☐    2 carrots, diced medium
• ☐    1 small red onion, diced medium
• ☐    2 garlic cloves, minced
• ☐    Coarse salt and ground pepper
• ☐    1 sprig oregano
• ☐    1 can (28 ounces) diced tomatoes
• ☐    2 1/2 cups low-sodium vegetable broth
• ☐    1 Parmesan rind (optional), plus 1/4 cup shaved Parmesan for serving
• ☐    1 cup small pasta, such as ditalini
• ☐    1 can (15.5 ounces) cannellini beans, rinsed and drained

PREPARATION

1. In a medium heavy pot, heat oil over medium.

2. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes.

3. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes.

4. Add pasta and cook, partially covered, until tender, 10 to 15 minutes.

5. Add beans and cook until warmed through, about 3 minutes.

6. To serve, remove rind and sprinkle with shaved Parmesan.