Fagioli Pasta Soup (Print Version)

# Ingredients:

01 - 2 tablespoons of minced garlic (about 6 cloves).
02 - 1 cup shredded carrots.
03 - A quarter teaspoon of optional chili flakes.
04 - A 15 oz can of tomato sauce.
05 - 1 cup finely chopped onion.
06 - 1 tablespoon of olive oil.
07 - 1/2 teaspoon ground black pepper.
08 - 1/2 teaspoon of parsley flakes.
09 - 2 drained 15 oz cans of cannellini beans.
10 - 1/2 teaspoon of oregano.
11 - A bay leaf.
12 - 1/2 teaspoon of dried basil.
13 - 4 cups of veggie broth.
14 - 2 cups water.
15 - 1 cup of ditalini pasta (about 5 oz).

# Instructions:

01 - Warm up oil in a pot on medium. Add garlic, onions, and carrots. Let them cook until tender, around 5 minutes.
02 - Put in broth, water, beans, seasonings, and sauce. Give it a stir and bring it to a boil.
03 - Toss in pasta, cooking it for just half the listed time on the package. Turn off the heat and let it rest for 5 minutes.
04 - Before serving, take out the bay leaf.

# Notes:

01 - For the right pasta texture, cook it on the stovetop.
02 - Want more flavor? Toss in a parmesan rind.
03 - Chop those veggies ahead using a food processor.

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