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Title: Pasta e Fagioli

3 T olive oil
1 - medium onion, chopped
2 - small carrots, chopped
2 - stalks celery, chopped
4 - cloves garlic, minced
2 - cans whole tomatoes (28 oz.)
C vegetable stock
4 C cooked cannellini beans (2 19 oz. cans)
1/4 t thyme
1/4 t crushed red pepper
1 - bay leaf
0 - salt and pepper to taste
1 C uncooked elbow macaroni
1/4 C chopped fresh basil
1/4 C chopped fresh parsley

In a medium stockpot, heat the oil over medium heat. Add the onion, carrots, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add the tomatoes and their liquid, broth, beans, thyme, red pepper flakes, bay leaf, salt, and pepper; bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.

Add the pasta and bring to a boil over high heat. Reduce the heat to medium and simmer briskly for about 10 minutes, stirring occasionally from the bottom to prevent sticking, or until the pasta is cooked al dente. Reduce the heat to low and add the basil, if using, and parsley, stirring until just wilted. Serve hot.

From Mediterranean Vegan Kitchen
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