Instructions

1. Cook the Beans (If Using Dried)

1. Soak the dried beans overnight in cold water. Drain and rinse.
2. In a large pot, cover the beans with fresh water. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, or until tender. Drain and set aside.

2. Sauté the Vegetables

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.

3. Add Tomatoes and Broth

1. Stir in the oregano, red pepper flakes (if using), and diced tomatoes. Cook for 2-3 minutes to meld the flavors.
2. Add the broth and, if available, a Parmigiano-Reggiano rind for extra flavor. Bring to a simmer.

4. Add the Beans

1. Stir in the cooked or canned beans. Simmer gently for 10-15 minutes to allow the flavors to develop.

5. Cook the Pasta

1. Stir the pasta directly into the soup and cook until al dente, about 8-10 minutes. Add more broth or water if the soup becomes too thick.

6. Season and Serve

1. Remove the Parmigiano rind (if used) and discard. Adjust seasoning with salt and pepper.
2. Ladle the soup into bowls and sprinkle with fresh parsley and grated Parmigiano-Reggiano.
3. Drizzle with a bit of olive oil for extra richness, if desired.