Ingredients

1 tablespoon extra virgin olive oil
1-1/2 cups chopped onion
1 cup diced (1/2-inch) carrot
½ cup sliced celery
3 cloves garlic, peeled and minced
2 teaspoons Italian herb blend, divided
1 pound dry cannellini or white beans, rinsed and picked over
6 cups water
1 bay leaf
4 cups low sodium vegetable or chicken broth/stock
2 cans (14-ounce) diced tomatoes with juice
1 teaspoon kosher or sea salt
1-1/2 cups tubetti, small macaroni, or small shell pasta

Chopped fresh parsley
Freshly grated, shaved or shredded Reggiano Parmesan or Grana® Padano cheese

Description

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