White Bean Pasta e Fagioli

White Bean Pasta e Fagioli

Meatless Monday dinner is served. 

Servings: 6-8

1 ½ cups ditalini, dry
3 tablespoons extra virgin olive oil
1 cup onion, diced
1 cup carrots, diced
½ cup celery, diced
2 cloves garlic, minced
48 fluid ounces chicken broth
19 ounces cannellini beans, canned, drained, rinsed
4 large plum tomatoes, diced
¼ cup fresh Italian parsley, chopped and divided
1 tablespoon fresh oregano, chopped
To taste black pepper, freshly ground
To taste salt
1 cup Parmigiano-Reggiano cheese, freshly grated and divided

1. Heat oil in large stockpot over medium-high heat
2. Add onion, carrot, celery and garlic
3. Sauté 3 to 4 minutes or until tender, stirring occasionally
4. Add broth and beans; heat to simmer
5. Stir in tomatoes, ditalini, 2 tablespoons parsley, oregano, pepper and salt
6. Boil 10 minutes, stirring occasionally; stir in remaining parsley and ½ cup cheese
7. Serve with remaining cheese

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