Vegetarian Pasta Fagioli with Mushrooms

INGREDIENTS

8 oz

mushrooms (cleaned and finely chopped in food processor or with a knife)

2 oz

ditali pasta (or macaroni elbows; about 2 cups cooked el dente)

1 tbsp

olive oil

1/2 cup

onion (diced)

1/2 cup

celery (diced)

1/2 cup

carrot (thinly sliced)

garlic cloves (minced)

28 oz

diced tomatoes (I used 1 box)

1 cup

red kidney beans (half of 15.8 ounce can; drained and rinsed*)

1 cup

Great Northern beans (half of 15.8 ounce can; drained and rinsed*)

1 cup

tomato sauce

1/2 cup

tomato juice

2 tsp

vinegar

1/2 tsp

salt

1/2 tsp

oregano (dried)

1/2 tsp

basil (dried)

1/4 tsp

pepper

1/4 tsp

thyme (dried)

Garnish with cheese (if desired)