Pasta e Fagioli - Garden Delight

Pasta e Fagioli

• 2 tablespoons olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 garlic cloves, minced

• 1 1/2 teaspoons Garden Delight spice blend

• 4 cups vegetable broth

• 1 (14.5 oz) can diced tomatoes

• 1 (15 oz) can cannellini beans, drained and rinsed

• 1 cup small pasta (such as ditalini, elbow, or small shells)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

• Grated Parmesan cheese (optional, for serving)

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5-6 minutes, or until the vegetables are softened.

2. Add the garlic and Garden Delight spice blend, and cook for an additional 1-2 minutes.

3. Pour in the vegetable broth and diced tomatoes, then bring the mixture to a boil.

4. Stir in the cannellini beans and pasta, and reduce the heat to a simmer. Cook for 10-12 minutes, or until the pasta is tender.

5. Season the pasta e fagioli with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley. If desired, serve with grated Parmesan cheese.