Pasta e Fagioli Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1/2 yellow onion, finely chopped
• 1 rib celery with leaves, finely chopped
• 1 carrot, finely chopped
• 2 tablespoons extra-virgin olive oil, plus additional for drizzling
• 2 plum tomatoes, diced, juices reserved
• 1 bay leaf
• 1 sprig rosemary
• 4 cups reduced-sodium chicken broth
• 1 cup ditalini, elbows or tripolini pasta
• One 15.5-ounce can cannellini beans or kidney beans, rinsed and drained
• Kosher salt and freshly ground black pepper
• Grated Parmigiano-Reggiano cheese, for sprinkling