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Pasta Fagioli


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



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