Pasta Fagioli

Yummy for a cold night paired with some crusty bread and an arugula salad. Enjoy!

Ingredients:
3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
1/3 Cup Finely Chopped Pancetta or Bacon (Optional)
6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or About 1 (14 Ounce) Can Chopped Tomatoes)
1 Box Chicken Broth
2 (14 Ounce) Cans Cannellini Beans
1 1/4 Cup Small Pasta (Tubettini or Ditalini)
4 cups water
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Dash Of Red Pepper Flakes
To Serve:
Good Quality Olive Oil
Shaved Parmesan Cheese
Fresh Chopped Parsley

Directions:
Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft.
Add the garlic and cook another minute.
Pour in the broth, beans, water, and chopped tomatoes, and cook for 15 minutes.
Add the pasta, chopped parsley and seasonings.
Cook until the pasta is cooked al dente.
Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.