Description

This pasta dish is a twist on the traditional Italian soup. Make it with a vegetable stock/broth if you need a vegetarian option. If you would like it to serve it as a soup, add more stock/broth.

Ingredients

• 2 T. olive oil
• 1 small yellow onion, minced
• 1 large celery stalk, diced
• 1 small carrot, diced
• 2 garlic cloves, minced
• 1 t. minced fresh sage or 1/4 t. dried sage
• 1/4 t. salt, or to taste
• 2 c. vegetable (or chicken) stock/broth
• 1/4 lb. (about 1 c.) small pasta like shells, elbows, or ditalini
• 15 oz. can cannellini or Navy beans, drained
• 1 cup (8 oz.) tomato puree or crushed tomatoes
• 1 T. minced fresh parsley
• freshly ground black pepper, for serving, if desired
• grated or shredded Parmesan cheese, for serving, if desired

Steps

1. Heat olive oil in a large, deep skillet over medium-low heat. Stir in the onion, celery, carrots. garlic, sage, and 1/4 t. salt. Cook about 10 minutes until the onions are translucent and the carrots are tender.
2. Increase the heat to medium; add the chicken or vegetable stock/broth. Cover; bring to a simmer. Stir in the pasta. Cover and cook, stirring occasionally, 8-10 minutes until the pasta is tender.
3. Stir in the beans, crushed tomatoes and parsley; cook for a few minutes, until the beans are warmed through.