Pasta e Fagioli – Cape May Magazine

Ingredients

• 1/4 cup olive oil
• 3 clove garlic, chopped
• 1 medium celery stalk, chopped
• 1 medium carrot, finely chopped
• 1 onion (chopped)
• 15 oz canned cannellini beans, drained and rinsed
• 15 oz canned crushed tomatoes
• 1 large bay leaf
• 2 tbsp basil (or 3 Tbsp chopped parsley)
• 2 tbsp oregano
• 1 1/2 qt chicken or vegetable broth
• 2 cup water
• 2 cup cooked ditalini pasta
• Kosher salt and pepper to taste
• Grated Locatelli cheese for topping
• Fresh basil for serving