Amy Riolo: I am inspired by a classic Italian dish pasta and fagioli. This is a great comforting dish to be able to make as the whether gets a little bit cooler. So to start, the first thing I am going to do is make the sauce for the pasta and fagioli.

So I'll turn my pan onto medium high heat, then I am going to add in a few table-spoons of extra virgin olive oil, then I am going to add in my herbs and today I am using a mixture of sage and rosemary.

So I am going to go ahead and add them right into the oil. This will help to start releasing a little bit of their oils. So now I add in my garlic, stir it all around. Now we can start to smell the aroma, so I am going to add in my tomatoes and then I am going to turn down my heat to low. Then I am going to add in a little bit of salt and pepper.

So I am going to stir that in together and then I am going to add my chicken stock, now for vegetarians you can use vegetarian stock and next I'll add in my cannellini beans and then I am going to add in a handful of fresh parsley.

So now that I've got everything mixed together I am going to go ahead and increase my heat to high and I am going to bring this mixture of the sauce and the stock up to boil. As soon as it boils I am going to turn it down to low. Then I am going to cover it, let it simmer for about 10 minutes.

So you can see how our sauce is really thickened up and we can go ahead and add in our pasta. Now any small pasta that you like is fine. I am using Ditalini which is pretty classic in pasta fagioli and we are going to add a little cheese now and we are going to add a little cheese right at the end.

So now that our pasta fagioli have finished cooking we can go ahead and serve them. I am going to garnish this with a little bit of cheese. So here you have our classic pasta fagioli. Remember that was pasta and beans, you could transform simple pantry items into a great meal any night of the weak. Enjoy!