Where's the meat? Pasta e Fagioli

I found this recipe in Dec 2010 and it has become a rotation-favorite. Of course every time I make it I hear "where's the meat," "this would be good with meat." You don't have to have meat all the time. Give it a try. (I really need to be thinking ahead and adding picts, I'm learning.)

Pasta E Fagioli

1 T. EVOO

3 Celery stalks, diced medium

2 Carrots, diced medium

1 small red onion, diced medium

2 garlic gloves, minced (optional)

Coarse sale and ground pepper

1 Sprig oregano (or dried equivalent)

1 can (28 ounces) diced tomatoes

2-1/2 cups low-sodium vegetable broth

1 Parmesan rind (optional), plus 1/4 c. shaved Parmesan for serving

1 cup small pasta (ditalini)

1 can (15.5 ounces) cannellini beans, rinsed and drained

In a medium heavy pot, heat oil over medium heat. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook partially covered, until tender, 10-15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.

Nutrition (based on 4 servings, but I can get 5-6  1 cup servings): calories: 310, fat 5.9g, protein 12.2g, carbs 52.6g, fiber 7g.

Adapted from Everyday Food Dec2010 (love this magazine)