Classic Italian Pasta e Fagioli Soup

1.Heat the olive oil in a large pot over medium heat until shimmering.

2.Add the finely chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

3.Add the minced garlic, dried oregano, dried thyme, and bay leaf. Cook for 1 minute, stirring constantly, until fragrant.

4.Pour in the chicken or vegetable broth and the canned diced tomatoes with their juices. Stir to combine and bring the mixture to a boil.

5.Reduce the heat to low and let the soup simmer, uncovered, for 15 minutes to allow the flavors to meld.

6.Add the drained and rinsed cannellini beans to the pot. Stir well and continue to simmer for another 5 minutes.

7.Add the small pasta to the soup and cook according to the package instructions, usually about 8-10 minutes, until al dente. Add water if necessary to maintain desired soup consistency.

8.Season the soup with salt and freshly ground black pepper to taste.

9.Remove the bay leaf and stir in the chopped fresh parsley.

10.Ladle the soup into bowls and garnish with additional fresh parsley and freshly grated Parmesan cheese if desired. Serve hot with crusty bread for a complete meal.