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Authentic Italian Pasta e Fagioli

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Ingredients
  

  • 2 cups short dry pasta
  • 4 cups cannellini beans
  • 4 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 cup chopped onion
  • 1 cut chopped celery + 1 cup chopped carrots
  • 2 cups crushed tomatoes
  • 1 cups tomato sauce
  • 2 cups water vegetable or chicken stock
  • A few bay leaves
  • 1/2 cup chopped Italian parsley
  • Salt and pepper to taste

Instructions
 

  • Start by rinsing and soaking your beans overnight
  • In a dutch oven or stock pot over medium high heat in the olive oil saute the onion and garlic until soft and fragrant. Add the celery and carrots and cook for a few minutes to soften.
  • Add the tomatoes, tomato sauce , stock or water, bay leaves and the beans , simmer covered for 30 minutes or until beans are cooked. Add the pasta and cook 10 minutes longer. Stir in the Italian parsley, ladle into soup bowls top with grated parmesan cheese.