Pasta and bean soup
Serves 6-8
 
¾ cup Ditalini or small dried pasta (cooked per package)
1 Tbsp. extra virgin olive oil
1 medium onion, diced
1 celery stock, diced
2 garlic cloves, minced
2 tsp. dried basil
1 ½ tsp. dried oregano
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1, (15 oz.) ounce can of tomatoes, or 4 whole Roma tomatoes,corsly chopped
2 cups chicken stock
1 (15 oz.) can cannellini beans, drained
1 Parmigiano Reggiano Rind
½ cup freshly grated Parmigiano cheese for garnish
 
In a large heavy pot, heat olive oil over medium heat.  Add onion, celery and cook for 2 minutes. Stir in garlic and cook 1 minute. Mix in dried basil, oregano, salt and pepper. Stir in tomatoes, stock and cannellini beans and bring to a boil.
Reduce heat and simmer for 30 minutes. Add cooked pasta. Season to taste.
Ladle in warmed bowls and sprinkle with Parmesan Cheese. Serve with hot crusty Italian bread.
Add cooked sausage or pancetta and make it your own.