| 12 | 100 | 340 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 40 min | 1 h | 4 |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 medium | Yellow onion (diced) |
| 2 large stalk(s) | Celery (chopped) |
| 1 tbsp | Coarse salt (to taste) |
| 1 tsp | Black pepper (to taste) |
| 3 clove(s) | Garlic |
| 1 can (28 oz) | Fire Roasted Diced Tomatoes |
| 1 can (15oz) | Cannellini beans, canned (drained and rinsed) |
| 6 cup | Vegetable stock/broth |
| 2 tsp | Italian herb seasoning |
| 3/4 cup | Pasta, macaroni, elbow, dry |
| 1/2 cup | Parsley, fresh (chopped) |
Instructions
1.) Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
2.) Add the garlic, tomatoes, beans, broth, and Italian seasoning. Cover and simmer for 20 minutes.
3.) Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
4.) Season to taste and serve with fresh parsley if desired.
| Grain | 0.7 |
| Meat Alternative | 0.5 |
| Vegetables | 2.0 |
