Pasta Fagioli

• 1 tablespoon olive oil
• 1 onion, diced
• 2 stalks celery, sliced (leaves removed)
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 4-6 cups chicken broth
• 1 can white beans, undrained (15 oz)
• 1 can kidney beans, undrained (15 oz)
• 1 can diced tomatoes, 14 oz.
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ lb digitalini pasta
• ¼ cup fresh parsley, chopped
• salt & pepper, to taste

In large soup pot, saute onion, celery, carrot and garlic in olive oil, retain some crispiness. Add 4 cups chicken broth, white beans, kidney beans, tomatoes, basil oregano and parsley. Bring to boil and simmer for five minutes, stirring occasionally. Add pasta and boil for 10 minutes, stirring frequently. Pasta should be al dente, it will absorb broth as it cools. 
Let soup rest with heat off for 15 minutes. Check the level of broth. Soup should be thick and chunky. Add additional broth to soup if needed.