Ingredients:

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 medium carrots, finely chopped

1 stalk celery, finely chopped

½ head fennel, finely chopped

2 cloves garlic, minced

¼ teaspoon red pepper flakes, or to taste

1 teaspoon dried basil

1 tablespoon dried parsley

Freshly ground black pepper, to taste

1 cup chicken stock

1 can diced tomatoes

1 can cannellini beans

½ lb. cooked pasta

2 tablespoons freshly grated parmigiano-reggiano cheese

Directions:

Heat oil in a large skillet over medium high heat.  Add chopped vegetables and cook until soft, about 5 minutes.  Add pepper flakes, basil, parsley, ground black pepper, chicken stock, tomatoes and beans.  Bring mixture to a boil and simmer for 15 minutes.  Add cooked pasta and simmer an additional 2-3 minutes.  Garnish each serving with grated cheese.

Yield:  4 servings

Galena’s Cucina/Gail Churinetz