Rustic Slow-Simmered Tomato Bean Pasta

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion
• 2 celery ribs
• 1 large carrot
• 4 cloves garlic
• 1 can (28 oz) italian plum tomato
• 2 tbsp tomato paste
• 2 cans (15 oz) cannellini beans
• 6 cups herb broth
• 1 cup short pasta
• 1 tsp dried thyme
• 1 tsp rosemary
• 1 tsp dried basil
• 0.5 tsp oregano
• 0.25 tsp red pepper flakes
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup parsley
• 0.25 cup fresh basil

Instructions

1. 1Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrot until softened, about 8-10 minutes. Add garlic and cook for 1 minute more until fragrant.
2. 2Stir in crushed Italian plum tomatoes, tomato paste, dried thyme, rosemary, basil, oregano, and red pepper flakes (if using). Cook for 5 minutes, stirring occasionally.
3. 3Add rinsed cannellini beans and herb broth. Bring to a simmer, then reduce heat and cook, partially covered, for 20 minutes to allow flavors to meld.
4. 4Stir in short pasta and cook according to package directions until al dente, about 8-10 minutes.
5. 5Season with kosher salt and black pepper to taste. Ladle into bowls and garnish generously with fresh parsley and basil.