Serves 6
Prep time: 10-15 minutes
Cook time: 30-35 minutes
Ingredients
3 T. extra virgin olive oil
3 stalks celery, chopped
1 small yellow onion, chopped
3-4 garlic cloves, finely minced
4 c. vegetable broth, divided
3” piece of Parmesan cheese rind (optional)
1 t. dried oregano
1 t. dried basil
1 t. dried rosemary
½ t. crushed red pepper flakes
3 medium red tomatoes, finely chopped
2 medium red tomatoes, pureed
¾ c. Ditallini or elbow pasta, uncooked
1 15-oz. can cannellini beans, undrained
Sea salt and black pepper, to taste
To serve: Parmesan cheese and crusty Italian bread, if desired.
Directions
- Heat olive oil in a large, heavy high-sided skillet over medium-high heat. Add celery and onions and sauté until tender and fragrant. Add garlic and cook for 30 seconds to one minute. Do not brown.
- Add 2½ cups of vegetable broth to pot, along with the Parmesan cheese rind, if using, and the oregano, basil, rosemary, and crushed red pepper flakes. Season with salt and black pepper, to taste.
- Reduce heat to low and add chopped and pureed tomatoes to skillet and simmer for 20-25 minutes. Add uncooked pasta and cook, stirring occasionally, approximately 10 minutes or until tender.
- Add beans and reserved liquids to pot and heat through. Ladle into bowls and serve with freshly grated or shaved Parmesan cheese, if desired, and some crusty Italian bread. Enjoy!
