This is an adapted recipe for pasta e fagioli.
1 Tablespoon olive oil
minced garlic, according to taste
1 can cannellini beans, drained and rinsed
3 cups vegetable broth (chicken broth may be used if not vegetarian)
1 3/4 cups ditalini pasta (or other small pasta)
1 Tablespoon dried basil
red pepper flakes, as desired
salt and pepper, as needed
Saute garlic in olive oil for two or three minutes. Add beans and vegetable broth. Bring to a boil. Add seasonings and pasta. Bring to boil, then reduce heat, and simmer until pasta is tender, about 10 minutes. Garnish with shredded Paremsan cheese and fresh basil.
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