Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, chopped

  3. 2 cloves garlic , finely chopped

  4. 1 stalk celery, chopped

  5. 1 carrot , peeled and chopped

  6. 1 tablespoon dried basil

  7. 2 teaspoons dried oregano Dash of red pepper flakes

  8. 1 1/2 cups chopped whole tomatoes, with juices

  9. 3 cups low sodium chicken stock , or vegetable stock

  10. 1 can northern white beans, drained and rinsed

  11. 1 cup tiny pasta shells (ditalini)

  12. 2 tablespoons fresh chopped parsley Freshly grated Parmesan and black pepper for garnish

Instructions Jump to Ingredients ↑

  1. In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery , and carrots and cook for 3 minutes. Add dried basil, oregano , and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated parmesan and ground black pepper


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