Ingredients

The following ingredients have 4 Servings
  • 2 medium carrot
  • 2 stalk celery
  • 1/2 medium onion
  • 28 ounce cannellini (white kidney) beans, canned
  • 2 clove garlic
  • 2 tablespoon olive oil
  • 1/2 teaspoon rosemary, fresh
  • 1/2 teaspoon oregano, dried
  • 32 ounce chicken broth, low-sodium
  • 28 ounce crushed tomatoes, canned
  • 1 cup macaroni pasta, dry
  • 2 tablespoon parsley, fresh
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/4 cup Parmesan cheese, grated

Instruction

  • Peel and finely chop carrots.  Finely chop celery and onion.  Rinse and drain beans and mince garlic.
  • Heat the oil in a large pot over medium heat, then add onions, carrots, and celery, and saute 5 minutes, until starting to soften.
  • Add the garlic, minced rosemary, and oregano, and saute one minute more.
  • Pour in the broth, tomatoes, and beans, then cover and simmer ten minutes.
  • Add macaroni noodles and simmer uncovered about 7 more minutes, until pasta is just cooked.
  • Stir in parsley, taste, and adjust salt and pepper as needed.
  • Serve hot with a sprinkle of cheese on top.