Ingredients:
1 tablespoon olive oil
1 onions, diced
2 -3 cloves garlic, finely chopped ( I like lots of garlic, so please suit it to your taste)
1 stalk celery, diced
1 carrots, peeled and diced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
3 -5 dashes dried rosemary
1 dash red pepper flakes ( I like more-1 tsp.)
1 1/2 cups chopped whole tomatoes, with juices ( I’ve use canned or fresh depending on time of year)
3 cups vegetable stock or 3 cups vegetable broth
1 can cannellini beans, drained and rinsed
1 cup tiny pasta ( I like ditalini, but any pastene works fine)
2 tablespoons chopped fresh parsley ( or dried) (optional)
freshly grated parmesan cheese
salt & fresh ground pepper
Directions:
In a large heavy pot, heat olive oil over medium high heat.
Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs’ flavors.
Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
Stir in tomatoes and stock and bring to a boil.
Reduce heat and simmer for 30 minutes.
If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
Simmer for 6-8 minutes or until pasta is tender.
Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.