Ingredients:

1 Tbsp olive oil
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
garlic cloves, minced
4 cups water
beef bouillon cubes
1 can (14 1/2 oz.) diced tomatoes, undrained
1 tsp dried basil leaves
1/2 tsp ground black pepper
1 cup San Giorgio® Ditalini
1 can (19 oz.) red kidney beans, undrained
  grated Parmesan cheese (optional)

Cooking Directions:

1.  In large saucepan over medium heat, heat olive oil; add carrot, celery, onion and garlic. Cook, stirring occasionally, 10 minutes or until vegetables are tender.

2.  Stir in water, bouillon, tomatoes with juice, basil and pepper; heat to boiling.

3.  Stir in pasta; reduce heat to medium-high. Cook 10 minutes, stirring frequently to prevent sticking, or until pasta is tender. Stir in beans.

4.  Drizzle each serving with olive oil and sprinkle with grated Parmesan cheese, if desired.