Ingredients
1 tablespoon extra-virgin olive oil
3 celery stalks, diced medium
2 carrots, diced medium
1 small red onion, diced medium
2 garlic cloves, minced
Coarse salt and ground pepper
1 sprig oregano
1 can (28 ounces) diced tomatoes
2 1/2 cups low-sodium vegetable broth
1 Parmesan rind (optional), plus 1/4 cup shaved Parmesan for serving
1 cup small pasta, such as ditalini
1 can (15.5 ounces) cannellini beans, rinsed and drained
Preparation
In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.
