Pasta e Fagioli

Yes, another soup. I like soup. It's not the OG's version, but it was still really good AND it was quick and easy.
It's from Cheap, Fast, Good! by Beverly Mills and Alicia Ross


Pasta e Fagioli

2 teaspoons olive oil
1 large onion, chopped
2 medium carrots, sliced
1 clove fresh garlic, minced or 1 teaspoon bottled minced garlic
3 cans vegetable broth (14 oz)
2 cans Italian style stewed tomatoes or diced tomatoes (14 1/2 oz)
1 teaspoon dried Italian seasoning
1 cup elbow macaroni
1 can kidney beans (15 oz)
1 can white beans (15 oz)
1/4 teaspoon black pepper
shredded Parmesan cheese

1. Heat the oil in a 4 1/2 quart Dutch oven over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring from time to time, while peeling and slicing the carrots into 1/4 inch thick rounds. Add the carrots to the pot and cook, stirring frequently, until they begin to soften, about 3 minutes.
2. Add the garlic, broth, tomatoes with their juice, and Italian seasoning to the pot. Cover, raise the heat to high, and bring to a boil.
3. When the broth comes to a boil, add the macaroni and cook, uncovered, at a rolling boil for 7 minutes. Meanwhile, rinse and drain the beans.
4. Add the beans and bring the soup back to a boil. Continue to cook until the macaroni is tender, about 3 more minutes. Season with pepper and serve, sprinking Parmesan cheese on top.