Pasta E Fagioli

[nverland]

Pasta E Fagioli
Yield: 6 servings

1/4 cup olive oil
1 small onion, chopped small
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 6-ounce can tomato paste
6 cups chicken stock (or vegetable stock for a vegetarian option)
1 15-ounce can light red kidney beans, drained
1 15-ounce can chickpeas or garbanzo beans, drained
1 15-ounce can white beans or great northern beans, drained
1/2 teaspoon freshly ground black pepper
kosher salt, only as needed, adjust to taste
1/2 pound ditalini or elbow pasta, cooked according to package
1-2 ounces fresh Parmesan or Pecorino Romano, shaved or grated
optional: bread for serving

Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and spices. Cook, stirring frequently, until tender, about 4 minutes. Add the tomato paste and stir well. Reduce the heat to low and cook 2 more minutes. Add the chicken stock and beans to the pot. Stir and bring to a boil. Reduce the heat to low and simmer 20 minutes.

While the soup is simmering, cook the pasta, drain and rinse to cool. Stir the cooked pasta into the soup just before serving. Top with cheese and serve with bread, if desired. Enjoy!