Pasta e Fagioli

1/2 Vidalia onion, diced

2 stalks celery, sliced

2 carrots, scraped and sliced

2 T. olive oil

2 T. tomato paste

3 cloves garlic, minced

1/2 c. red wine

6 cups chicken stock

2 (15 oz) cans kidney beans, drained and rinsed

2 sprigs rosemary

2 sprigs sage

1 bay leaf

2 (15 oz) cans diced tomatoes

salt and pepper to taste

8 oz. small pasta, cooked per package directions

Shredded Parmesan cheese, if desired

Heat olive oil in a large soup pot over med high heat.  Add the onion, celery and carrot.  Season with salt and pepper and cook until vegetables start to soften, 5-10 minutes.

Stir in the tomato paste and garlic. Cook and stir until fragrant. Add the wine to deglaze the pan, scraping any browned bits from the bottom of the pan.  Add the chicken stock, beans, rosemary, sage, bay leaf and tomatoes.  Bring to a boil, reduce heat, cover and simmer for 30 minutes.  Remove the rosemary, sage and bay leaf from the mixture.  Stir in the pasta until heated through.  Taste and season with additional salt and pepper, if needed.  Garnish individual bowls with parmesan cheese, if desired.