Vegetarian Pasta e Fagioli (Pasta and Beans) Recipe

Name: Vegetarian Pasta e Fagioli (Pasta and Beans) Recipe
Total time: 60 min
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 -3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste); 1 stalk celery, diced; 1 carrot, 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

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This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste

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Ingredients

1 tablespoon olive oil
1 onion, diced
2 -3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste)
1 stalk celery, diced
1 carrot, 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