1 c. white beans
1/4 c. olive oil
2 c. chopped onion
1/2 c. chopped celery
2 diced carrots
4 cloves garlic, minced
3/4 tsp. red pepper flakes
2 bay leaves
8 c. vegetable broth
4 oz. pasta
1/2 c. diced sun-dried tomatoes
1/4 c. fresh chopped parsley
Parmesan cheese to taste

Soak beans overnight. Heat oil in large pot and add onions, carrots, fennel, garlic, pepper flakes, bay leaves. Cover and simmer for 15 minutes. Add beans and vegetable broth. Cook until beans are tender. Add pasta and tomatoes. Simmer until pasta is tender. Add parsley. Discard bay leaves. Serve in large bowls. Sprinkle with Parmesan cheese.