The Olive Pasta e Fagioli

• 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.