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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from a recipe by Cindy on . Ingredients:
1 tablespoon olive oil |
1 carrot, diced |
1 stalk celery, diced |
1 slice onion, diced |
1 garlic clove, minced |
4 (8 ounce) cans tomato sauce |
1 (14 ounce) can chicken broth |
fresh ground black pepper, to taste |
1 1/2 cups ditalini |
1/4 cup chopped fresh parsley |
2 tablespoons chopped fresh basil |
1 (15 ounce) can cannellini beans, drained and rinsed |
1/4 cup grated parmesan cheese |
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, and pepper; 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 parsley, basil and beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture. Stir in parmesan cheese and serve.
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