Reminds me of my nana and aunties' cooking, though they never wrote the recipe down. This recipe is spot on and delicious

Pasta Fagioli Soup, often simply referred to as "pasta fasul" in the Neapolitan language, is a traditional Italian dish that combines pasta and beans as its main ingredients. This rustic and hearty soup finds its origins in the humble kitchens of Italy, where it was a staple for many peasants. It is known for its comforting qualities and its ability to be both filling and nutritious. Pasta Fagioli Soup varies from region to region in Italy, with some variations being more like a soup while others take on a thicker, stew-like consistency. It's a versatile dish that beautifully illustrates Italy's cucina povera, or "poor kitchen," showcasing how simple ingredients can be transformed into a delectable and satisfying meal.

When serving Pasta Fagioli Soup, it pairs wonderfully with a crusty piece of bread for dipping, such as a baguette or ciabatta, which can help to absorb the flavorful broth. A light, crisp salad dressed with a vinaigrette also makes a great accompaniment, providing a fresh contrast to the warm, rich soup. Some might also enjoy topping their bowl with a sprinkle of Parmesan cheese or a drizzle of extra virgin olive oil for an added depth of flavor. Wine enthusiasts might appreciate a glass of Chianti or another red wine to complement the heartiness of the soup. For a truly cozy dining experience, serve this beloved soup as a warm and inviting meal on a chilly day.

Ingredients:

- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 cup ditalini pasta, or other small pasta
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are soft, about 5-7 minutes. Stir in the minced garlic, oregano, and basil and cook for another minute until aromatic.

2. Pour in the canned tomatoes with their juices and the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and let simmer for about 15 minutes.

3. After the soup has been simmering, add the cannellini beans and ditalini pasta to the pot. Season with salt and pepper. Continue to cook until the pasta is tender, about 10 minutes, stirring occasionally to prevent sticking.

4. Once the pasta is fully cooked, taste and adjust seasoning if necessary. Serve the soup hot with an option to top it off with freshly grated Parmesan cheese and a sprinkle of chopped parsley for garnish. Enjoy your comforting bowl of Pasta Fagioli Soup as it warms your soul and brings a taste of Italy to your table.