Perfect....

In searching for good recipes for the fall, I found this one that has been in my files for a number of years.

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.

Join me in a bowl!