- 1 can cannellini beans
- 3 tbsp The Olive Organic Garlic Infused EVOO
- 1 medium white onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 can whole peeled tomatoes, crushed
- 3 cups good stock
- 1 Parmigiano-Reggiano rind (optional)
- 1 spring thyme
- 1 tsp dried basil
- 9 ounces ditalini pasta
- Salt and pepper
In a large pot, heat olive oil, onion, celery, carrot and a heavy pinch of salt over low heat. Cook until vegetables are soft and beginning to caramelize. Add the tomatoes and cook about 5 minutes. Add the beans, stock and Parmigiano rind (optional). Let simmer 30 minutes. Add ditalini pasta and continue cooking soup until pasta is al dente. Season to taste.