Pasta e Fagioli

Something about this I really really liked, we all went back for seconds and I was  stuffed. This would be fantastic for a cold wet rainy/snowy day. Its got all the right things, only thing I did different was double up on the salt and pepper. Found this here. I used Gruyere cheese rind and it was perfect, just in case you don't know what a cheese rind is {I sure as heck did not and had to look it up} Its the plasticy rubbery end of the block of the cheese!

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

Directions

1. In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.
   
   
   

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Pasta e Fagioli