Pasta e Fagioli

Dice the onion, carrot, and celery finely.

Saute the vegetables in oil for 5-7 minutes until soft.

Add the canned tomatoes and beans, lightly mashing some of the beans with a spoon to thicken the soup.

Pour in the broth, bring to a boil, and simmer for 10 minutes.

Add the small pasta and cook until tender, stirring so it does not stick.

Season with salt and pepper and serve the thick soup hot, with olive oil if desired.