Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- Dash of red pepper flakes
- 1 1/2 cups chopped whole tomatoes, with juices
- 3 cups low sodium chicken stock, or vegetable stock
- 1 can northern white beans, drained and rinsed
- 1 cup tiny pasta shells (ditalini)
- 2 tablespoons fresh chopped parsley
- Freshly grated Parmesan and black pepper for garnish
Directions
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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By m4ryan_11803963
Tampa, FL
on July 31, 2012
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Agree with many of the reviews! Simple ingredients and wonderful flavor. The pasta tends to absorb the liquid so I've added more broth or water. Another option is to reduce pasta amount.
One worth trying. Enjoy!
By mariaeleana
Long Island, Fo...
on December 09, 2011
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Delicious!! just like my cousin Gina's recipe!!
By tom.basye_7431820
Canyon, TX
on October 08, 2011
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DELICIOUS!! The whole family loved this recipe, and my husband raved about it. I followed the recipe exactly, but I added cooked/seasoned hamburger meat and additional vegetable stock. I also added a small can (6 oz of V8 juice due to the addition of the meat - this kept the consistency more like soup instead of stew. We will DEFINITELY be having this again!!
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