View source for Dinners/Pasta E Fagioli

Serves: 6

Active Time: 20 minutes

Total Time: 45 minutes

From: The Mediterrainian Vegan Kitchen by Donna Klein

=Ingredients=
3 tbsp. olive oil

1 medium onion, chopped

2 small carrots, chopped

2 ribs celery, chopped

4 cloves garlic, finely chopped

2 28 ounce whole plumb tomatoes, liquid reserved (try diced tomatoes)

4 cups vegetable broth

2 19 ounce cannellini or other white beans, rinced and drained

3/4 tsp. thyme

1/4 tsp. crushed red pepper flakes

1 bay leaf

salt an pepper to taste

1 cup uncooked elbows or other small pasta

1/4 cup chopped fresh basel, or parsely, optional

=Directions=

== Step 1 ==
In a medium stock pot, heat the oil over medium heat.  Add an onion, cellery, carrots, and garlic.  Cook stirring often until softened, about 5 minutes.

== Step 2 ==
Add tomotoes, and thier liquid, broth, beans and spices.  Bring to a boil over high heat.  Reduce heat and simmer uncovered for 15 minutes, stirring occationally, and breaking up tomatoes with a wooden spood (thwack).

== Step 3 ==
Add pasta and bring to a boil over high heat.  Reduce heat to medium and simmer briskly (about 10 minutes) stirring occationally.

== Step 4 ==
Reduce heat to low, add basil or parsely if using.  Stir until just wilted, serve hot.