Pasta e Fagioli

Cook Pete's Elbows until al dente in salted boiling water. Drain and set aside.

In a saucepan, heat olive oil over medium heat. Sauté diced onion, carrot, and celery until softened (about 3-4 minutes). Add minced garlic and sauté for another minute.

Stir in cooked and drained cannellini beans, broth, diced tomatoes (with juice), dried oregano, dried thyme, and a pinch of red pepper flakes (optional).

Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld. Season with salt and black pepper to taste.

Add the cooked pasta to the soup and simmer for an additional 2-3 minutes to heat the pasta.

Garnish with parsley and parmesan cheese (optional).