Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 potato, chopped
2 ripe tomatoes, chopped
5 cups vegetable broth
a sprig of thyme, sage, or rosemary
2lb canned navy beans, (~ 4 cups) drained and rinsed
8 oz. small dried pasta shapes, such as orecchiette, (~2 cups)
a pinch of hot red pepper flakes
kosher salt and freshly ground black pepper
freshly grated Parmesan cheese to serve
Preparation
Heat the oil in a large saucepan, add the onion, garlic, and potato, and cook for 3-4 minutes until golden, Add the tomatoes and cook for 2-3 minutes until softened.
Add the broth, herbs, beans, pasta, red pepper flakes, salt, and pepper. Bring to a boil, then simmer for about 10 minutes, until the pasta and potatoes are cooked.
Ladle into 4 bowls and serve sprinkled with a little grated Parmesan.
