Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 1 large carrot, peeled and chopped
• 1 large celery rib, chopped
• 2 large cloves garlic, minced
• 1/4 teaspoon chili flakes
• 1 teaspoon Italian seasoning
• 6 cups chicken stock (or vegetable stock for a vegetarian option)
• 1 cup peeled tomatoes, fresh or canned
• 1/2 pound ditalini pasta
• 2 (15-ounce) cans cannellini or borlotti beans, drained and rinsed (or 3 1/2 cups freshly cooked beans)
• 1/4 cup chopped parsley
• Kosher salt and freshly ground black pepper, to taste