Pasta Fagioli

preppykitchen.com

Julie Giannotta

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 at preppykitchen.com

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