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  • 4servings
  • 40minutes
  • 225calories

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 stalks celery, chopped

  3. 1 onion, chopped

  4. 3 cloves garlic, minced

  5. 2 teaspoons dried parsley

  6. 1 teaspoon Italian seasoning

  7. 1/4 teaspoon crushed red pepper flakes

  8. salt to taste

  9. 1 (14 1/2 ounce) can chicken broth

  10. 2 medium tomatoes, peeled and chopped

  11. 1 (8 ounce) can tomato sauce

  12. 1/2 cup uncooked spinach pasta

  13. 1 (15 ounce) can cannellini beans, with liquid

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.

  2. Add pasta and cook 10 minutes, until pasta is tender.

  3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

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