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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad. Ingredients:
1 tablespoon olive oil |
1 carrot, diced |
1 stalk celery, diced |
1 thin slice onion, diced |
1/2 teaspoon chopped garlic |
4 (8 ounce) cans tomato sauce |
1 (14 ounce) can chicken broth |
freshly ground black pepper to taste |
1 tablespoon dried parsley |
1/2 tablespoon dried basil leaves |
1 (15 ounce) can cannellini beans, drained and rinsed |
1 1/2 cups ditalini pasta |
Directions:
1. Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
3. Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
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