Instructions
- Heat Olive Oil in a large pot or Dutch oven over medium heat.
- Add Diced Onion, Diced Carrots, and Diced Celery from the Base group and cook until softened, about 5-7 minutes.
- Add Garlic-minced from the Base group and cook for 1 minute more, until fragrant.
- Pour in Chicken Broth and add Diced Tomatoes, Kidney Beans, and Cannellini Beans from the Liquid group.
- Stir in Dried Oregano, Dried Basil, and Red Pepper Flakes from the Pasta & Seasoning group. Season with Salt and Black Pepper to taste.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add Ditalini Pasta from the Pasta & Seasoning group and cook until pasta is tender, about 10-12 minutes.
- Serve hot, garnished with Chopped Fresh Parsley and Grated Parmesan Cheese from the Finishing group.
