Quick Pasta e Fagioli Soup

Ingredients

• ½ cup ditalini pasta or mini shells
• 1 tablespoon olive oil
• 1 cup diced onion
• ¾ cup diced carrot
• ¾ cup diced celery
• 1 tablespoon minced fresh garlic
• 1 bay leaf
• 1 sprig fresh rosemary
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper
• 1 Parmesan rind (optional)
• 1 (32 fluid ounce) container low-sodium vegetable broth
• 1 (14 ounce) can no-salt-added diced tomatoes
• 1 (15 ounce) can white beans, rinsed

Directions

1. Cook pasta according to package instructions; drain and set aside.
2. Meanwhile, heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, bay leaf, rosemary, salt, crushed red pepper, and Parmesan rind, if using; cook until fragrant, about 30 seconds.
3. Stir in broth and tomatoes with their juice; bring to a simmer. Stir in beans and cook until heated through, about 5 minutes.
4. Discard the bay leaf, rosemary sprig, and Parmesan rind, if using. Stir in the cooked pasta.