PASTA e FAGIOLI SOUP

1 19oz. can Cannellini Beans

3 tablespoons olive oil

1 medium onion, chopped

1/2 teaspoon oregano

2 cloves garlic, mashed

crushed red pepper to taste

1 carrot, grated

2 bay leaves

1 14.5 oz. can diced tomatoes

salt

1 cup chopped celery (optional)

grated parmesan cheese (optional)

6 cups vegetable or chicken broth

l/2 pound ditalini or other small pasta

Heat olive oil in large sauce pan over medium-high heat. Add onion, garlic, celery. carrot, bay leaves, oregano, and red pepper. Saute and stir until onion is transparent, but not brown. Be carefull not to brown garlic. Add tomatoes, broth, and beans and cook until vegetables are soft.

Cook pasta according to directions on package, keeping in mind that pasta will cook more once added to the soup (cook on the al dente side). When cooked, drain and add to vegetables along with salt. Bring back to a boil, then reduce and simmer for five minutes. If soup becomes too thick, add a little water.

Pass the cheese at the table. Great with crusty Italian bread.