Pasta Fagioli

INGREDIENTS

• 3 tablespoons olive oil
• 1 large yellow onion chopped
• 3 large carrots peeled and chopped
• 1 large celery stalk sliced
• 6 garlic cloves peeled and minced
• ¼ teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes (794g)
• 2 teaspoons dried oregano
• ½ teaspoon ground black pepper
• 6 to 8 cups vegetable stock or chicken stock
• 1 to 2 teaspoons salt
• 2 bay leaves
• 1 cup ditalini pasta (130g)
• 1 (15.5-ounce/439g) can red kidney beans drained and rinsed
• 1 (15.5-ounce/439g) can great northern or cannellini beans drained and rinsed
• ¼ cup chopped parsley

DIRECTIONS

1. In a large Dutch oven, heat oil over medium-high heat. Add the onion. Cook, stirring frequently, until starting to brown, about 10 minutes. Add the carrots, celery, garlic, and red pepper flakes. Cook, stirring occasionally, for 5 minutes.
2. Stir in the tomatoes, oregano, and black pepper. Simmer for a few minutes. Pour in the stock. Stir in 1 teaspoon of salt and the bay leaves. Bring to a boil. Taste and add more salt if needed. (I like to salt the broth well before adding the pasta so it seasons the pasta while it cooks.) Add the pasta and continue boiling, stirring occasionally, until the pasta is almost tender, about 10 minutes.
3. Reduce the heat to medium-low. Add the beans. Simmer for a few minutes. Taste and add more salt if needed. Stir in the parsley just before serving.