Pasta E Fagioli Soup II

• Vegetarian

• Produce

  • 2 tsp Basil, fresh
  • 1 15-oz can Cannelloni beans
  • 2 Carrots, medium
  • 1 cup Celery
  • 3 Garlic cloves, large
  • 1 tsp Rosemary, Fresh
  • 1 tsp Thyme, fresh
  • 1 14.5 oz can Tomatoes
  • 1 Vidalia onion, medium

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 4 oz Tomato sauce

• Pasta & Grains

  • 1 1/2 cups Ditalini pasta

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese, grated

Found on willcookforsmiles.com

Description

Ingredients

• 2 Tbsp olive oil
• 2 medium carrots, diced
• 1 medium Vidalia onion, diced
• 1 cup diced celery
• 3 large garlic cloves, minced
• 1 14.5 oz can of tomatoes (I prefer fire roasted)
• 4 oz tomato sauce
• 1 15-oz can of cannelloni beans
• 4 cups of vegetable broth
• 1 tsp fresh thyme
• 1 tsp fresh rosemary, minced
• 2 tsp fresh basil, minced
• salt, fresh cracked pepper
• 1½ cups uncooked ditalini pasta (cooked separately)
• Grated Parmesan cheese for topping

Directions

• Cook ditalini, drain and set aside.
• Preheat olive oil in a large pot, over medium heat.
• Add diced onion, diced carrots and diced celery. Saute until vegetable start to soften.
• Add minced garlic and saute until fragrant.
• Add can of tomatoes (dont drain), make sure they are diced as well. Stir well.
• Drain beans and add them to the pot as well.
• Add stock and tomato sauce, stir well. Raise heat to medium-high and bring soup to boil. Once it starts to boil, lower heat back to medium.
• Add salt, pepper, thyme, basil and rosemary. Stir, cover and cook for 10-15 minutes.
• Add cooked pasta and cook for another 5 minutes.
• Add some grated Parmesan cheese on top of each bowl as you serve it.