Pasta e Fagioli | The Cookbook Smasher

Ingredients

• 1 TBSP olive oil
• 2 onions, sliced thick
• 4-6 carrots, sliced thick (or 1 c. petite carrots)
• 1 red pepper, cut into 1 inch strips
• 4 garlic cloves, minced
• 1 tsp. Italian seasoning
• 1 large (28 oz.) can of whole tomatoes (or crushed tomatoes)
• 8 c. vegetable or chicken broth
• 2 19 oz. cans of white kidney or cannellini beans, drained and rinsed
• 2.5 c. uncooked pasta (I use rigatoni)
• salt and pepper
• 1/3 c. green onions, chopped
• 1/4 c. Parmesan cheese

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