Pasta e fagioli

Name: Pasta e fagioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 carrots, peeled and diced; 2 red onions, peeled and diced; 3 sticks celery, diced; 100g Parmesan, plus extra rind if you have it (3.5 oz); 500g dried pasta of your choice (1.1 lbs; small shapes preferred); 2 tins borlotti beans; 4 tomatoes, diced; 1/2 bunch basil; 2 tbsp olive oil; salt to taste; 1L stock (vegetable, chicken, or beef) (4 cups)

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Pasta e fagioli

Ingredients

2 carrots, peeled and diced
2 red onions, peeled and diced
3 sticks celery, diced
100g Parmesan, plus extra rind if you have it (3.5 oz)
500g dried pasta of your choice (1.1 lbs; small shapes preferred)
2 tins borlotti beans
4 tomatoes, diced
1/2 bunch basil
2 tbsp olive oil
salt to taste
1L stock (vegetable, chicken, or beef) (4 cups)

Directions

Add the olive oil to a large sauté pan or pot. Once heated, add the carrots, celery, and onions along with a pinch of salt. Toss well and sauté for 3-4 minutes.
Add the diced tomatoes, stock, and beans with their juice. Stir well until combined. Add the basil and Parmesan rind, and continue to cook for another 4 minutes.
Add the dry pasta and continue to cook for another 10-12 minutes, stirring frequently to ensure the pot doesn’t dry out. If it starts to dry out, simply add more stock or water.
Add the rest of the diced Parmesan and stir through the dish. Once the Parmesan has melted and is well incorporated, the dish is ready to serve.
Serve the dish garnished with additional cheese or basil, if desired.