Ingredients
1tbspolive oil
½onion
3cloves garlic,chopped
1medium celery stalk,chopped
1medium carrot,finely chopped
15ozcannellini beans
15oztomato sauce,or crushed tomatoes
1large bay leaf
1tbspbasil
1tbspparsley
1tsporegano
28ozfat free chicken broth,or vegetable broth for vegetarians
2cupswater
kosher salt and pepper,to taste
6ozdry Ditalini pasta,or other small pasta, or gluten free pasta for gluten-free
parmesan cheese for topping,grated, optional
Preparation
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the cup of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese.
