Ingredients

• 3 tablespoon extra virgin olive oil
• 1 yellow onion, diced
• 3 carrots, diced
• 2 stalk celery, diced
• 4 clove garlic, minced
• 28 ounce crushed tomatoes
• 2 cannellini beans, drained and rinsed
• 4 cup vegetable broth
• 1 cup small pasta
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup fresh basil, torn
• 0.5 cup Parmesan cheese, grated

Steps

1. Dice the onion, carrots, and celery. Mince the garlic cloves. Have all vegetables prepared and ready.
2. Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
3. Add the diced onion, carrots, and celery to the hot oil. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the minced garlic to the pot and stir constantly for 1 minute until fragrant.
5. Pour in the crushed tomatoes with their juice, vegetable broth, drained cannellini beans, bay leaves, oregano, and basil. Stir well to combine.
6. Bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
7. Add the pasta to the pot and stir well. Continue simmering for 8-10 minutes, until the pasta is tender but still slightly firm (al dente).
8. Season the soup with salt and black pepper to taste. Remove the bay leaves with a spoon.
9. Divide the hot soup into serving bowls. Garnish with torn fresh basil and a drizzle of extra virgin olive oil. Top with grated Parmesan cheese if desired.