Ingredients

3 T Olive Oil

I sm or 1/2 lg onion - chopped

1 lg carrot - chopped

1 lg celery stalk - chopped

3 lg cloves garlic - minced

1/4 t chile flakes

1-2T fresh thyme leaves or 2t dried

5-6 peeled tomatoes (canned), cut in small pieces, with juice

1/2lb ditalini pasta

3 cans chicken broth + 1 can water

2 15 oz cans cannellini beans, drained and rinsed, or 3 and 1/2 cups freshly cooked beans

1/4 finely chopped parsley

Salt and pepper to taste

Grated Parmasean cheese

Preparation

  1. Heat oil in a large pot over medium-high heat. Saute the oninon about 2 minutes, then add celery and carrot and saute until soft and translucent. Add the garlic, chile flakes, and 1/2 the thyme, saute one more minute.
  2. Add chicken stock and tomatoes and bring to a boil. Add the pasta and cook at a low boil.
  3. When pasta is al dente, add the beans, and remaining thyme and cook 2-3 minutes. Turn off heat, stir in parlsey, salt and pepper.
  4. Serve in bowls and garnish with parmasean cheese and more parsley