Most Italian families in the New England area will recognize this dish, also called Pasta Fazool.
1 onion, diced
1 celery rib, diced
2 carrots, diced
1-2 tsp. minced garlic
1 28-ounce can crushed tomatoes
4 cups chicken or vegetable broth
1 tsp dried oregano or thyme
¼ tsp red pepper flakes
2 cans cannellini beans, rinsed
1 cup cooked Ditalini
Sauté vegetables in olive oil until soft, add garlic for 30 more seconds, then add remaining ingredients, except pasta. Simmer for 25 minutes and taste the seasonings. Use water to adjust thickness to your liking. Add cooked pasta and a little pasta water just before serving. Garnish with parmesan cheese.