Pasta e Fagioli

**Pasta e Fagioli** **History:** Pasta e Fagioli, which translates to "pasta and beans," is a traditional Italian soup that originated as a humble peasant dish. It is believed to have originated in the regions of Campania and Lazio, where it was a simple and hearty meal made from inexpensive and readily available ingredients like pasta, beans, and vegetables. Over time, Pasta e Fagioli has become a beloved staple of Italian cuisine, celebrated for its comforting flavors and nourishing qualities. **Ingredients:** - 1 cup (200 grams) dried small pasta (such as ditalini or small shells) - 1 can (14 ounces/400 grams) cannellini beans, drained and rinsed - 2 tablespoons olive oil - 1 onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 can (14 ounces/400 grams) diced tomatoes - 4 cups (960 ml) vegetable broth or water - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Grated Parmigiano-Reggiano cheese for serving - Fresh parsley, chopped, for garnish