With the weather being as cold as it has been, I have been craving soup more than I think I ever have. Our girls are pretty picky when it comes to soup. Besides tomato and lentil, there is only one other soup that they will eat, and that is Pasta e Fagioli.

This is one of my favorite recipes, not just because everyone in the house loves it, but also because it's a one-pot recipe. It makes clean up a lot easier and who doesn't love not having to clean so much? 

1 Tablespoon extra-virgin olive oil

1 onion, chopped

2-4 celery stalks, chopped

4 garlic cloves, sliced

4 cups of vegetable broth

15 1/2 oz can kidney beans, rinsed and drained (you can also use a can of black beans or cannellini beans)

14 oz can diced tomatoes with basil, garlic, and oregano (we used regular diced tomatoes with no seasoning added)

1 cup ditalini pasta (we used elbows, but you can substitute any smaller sized pasta)

1 1/2 teaspoons dried parsley

1/4 teaspoon pepper

1. Heat the oil in a large saucepan over high heat. Add the onion, celery, and garlic. Cook, stirring occasionally, until the vegetables just start to soften, about 2-5 minutes.

2. Add the broth, beans, tomatoes, and pasta. Cover and bring to a boil over high heat. Uncover the saucepan and cook until the pasta is tender, between 7-10 minutes. Remove from the heat and stir in the parsley and pepper.