INGREDIENTS
1 can
Cannellini beans
2
Carrots, medium
3
Celery stalks, medium
2
Garlic cloves
1
sprig Oregano
1
Red onion, small medium
1 can
Tomatoes
2 1/2 cups
Vegetable broth, low-sodium
1 cup
Pasta, small
1
Salt and ground pepper, Coarse
1 tbsp
Olive oil, extra-virgin
1
Parmesan