Autumn Pasta Fagioli Soup

Warm and comforting, this Pasta Fagioli soup is perfect for a chilly autumn night. Filled with hearty beans, vegetables, and pasta, it's a satisfying meal in a bowl.

Ingredients:

• 2 cups cooked pasta shells
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 can 14
• 5 oz diced tomatoes
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Grated Parmesan cheese for topping optional

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion, garlic, carrots, and celery

Saut until softened, about 5 minutes

Stir in oregano and basil, cook for another minute

Add diced tomatoes, cannellini beans, and vegetable broth

Bring to a simmer

Let the soup simmer for 15-20 minutes, allowing flavors to meld

Add cooked pasta shells to the soup and heat through

Season with salt and pepper to taste

Serve hot, garnished with grated Parmesan cheese if desired