INGREDIENTS
2 tbsp
olive oil
1
small yellow onion, chopped
1
medium carrot, chopped
1
celery stalk, chopped
3 cloves
garlic, minced
2
bay leaves
3 15 ounce cans
diced tomatoes
2 14.5 ounce cans
vegetable broth
2 14 ounce cans
cannellini beans, rinsed and drained
1
small parmesan rind
1 tsp
dried thyme
1 tsp
dried basil
1/2 tsp
dried rosemary
crushed red pepper
1 cup
dried ditalini or other small pasta
1/4 cup
chopped flat-leaf parsley
Grated Parmesan cheese, for serving, optional