Pasta e fagioli

Meal type	Entrée, Lunch, Main Dish, Soup
Misc	Serve Hot
Region	Italian
By author	Christopher Rovezzi

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and medium diced
2 celery stalks, medium diced
1 Small zucchini, medium diced
1 Small yellow squash medium diced
2 cloves garlic minced
Salt
Freshly-ground black pepper
2 cups cannellini beans OR chick peas
2 tablespoons chopped fresh herbs like Italian parsley, rosemary, thyme, basil
1 can (28 ounces) diced tomatoes or whole peeled plum (roughly crushed between your fingers!)
6 cups vegetable or chicken stock
2 cups small pasta (like ditalini), pre-co
Grated Romano or Parmigiano-Reggiano cheese to garnish

Directions

1. Heat oil in a Dutch oven or heavy bottomed pot over medium heat.
2. Add onion, carrot, celery, zucchini, squash,and garlic, season with salt and pepper. Stir to coat with oil and cook until tender, about 8 minutes.
3. Stir in herbs, tomatoes, and stock.
4. Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes, adding cannellini beans OR chick peas in last 10 minutes of cooking. Taste and season with grated cheese…salt and pepper, as desired.