Pasta e Fagioli

Dice the onion, carrot, and celery into small cubes.

In a pot, sauté the vegetables in oil for 5–7 minutes until softened.

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 cook for 10 minutes.

Add the small pasta and cook until done, stirring to prevent it from sticking.

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