Pasta Fagioli

It's still in the 90's here, but I'm cooking up the soups trying to bring on that "Fall Feeling"! Hope you love this as much as we do all year long!!!

1/4 c. olive oil

5 medium carrots, thinly sliced

3 stalks celery, thinly sliced

1 medium onion, chopped

3 cloves garlic, minced

2 (14.5 oz.) cans stewed tomatoes

4 (14.5 oz.) cans chicken broth

2 (15.5 oz.) cans cannellini beans,

rinsed and drained

1 Tbs. sugar

2 tsp. dried Italian seasoning

3/4 tsp. salt

1/2 tsp. pepper

2 cups ditalini or other small pasta (I like small shells)

Grated Parmesan or Romano cheese

Heat the oil in a large pot over medium-high heat. Add carrots, celery and onion; cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook 1 minute.

Add tomatoes, broth, beans, sugar, Italian seasoning if desired, salt and pepper; bring to a boil. Reduce heat and simmer 15 minutes.

While the soup simmers, cook the pasta according to package directions; drain. Just before serving, stir cooked pasta into soup and bring to a boil. Serve with grated cheese, crusty bread and a salad. Makes 8 servings.