White Bean Pasta E Fagioli - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
2 carrots, peeled and chopped
2 celery ribs, peeled and chopped
1 small red onion, peeled and chopped
2 garlic cloves, peeled and minced
6 cups chicken broth (plus extra for re-wetting leftovers)
2 (15 ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans)
salt and pepper, to taste
1/4 cup Italian parsley, chopped
1 teaspoon dried oregano
3 -4 tomatoes, chopped (I used canned whole tomatoes)
2 cups ditalini (or any other small pasta like macaroni or shells)
2/3 cup parmesan cheese, grated (plus extra for finishing)
4 -6 pieces baguette, split, toasted and buttered

Preparation

Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).
Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later.
Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).
Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well.
Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. Sprinkle on some additional Parmesan and serve.