Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 4 stalk celery, chopped
- 3 carrot, peeled and chopped
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Dash of red pepper flakes
- 1 can (796ml) chopped whole tomatoes, with juices
- 6 cups low-sodium chicken stock, or vegetable stock
- 1 can white beans, or mixed beans, drained and rinsed
- 2 cup whole wheat pasta (dry)
- 2 tablespoons fresh chopped parsley
- Freshly grated Parmesan and black pepper for garnish
Instructions
- 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 20 minutes.
- If necessary add an additional cup of stock or water and stir in beans and pasta.
- Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.
- Prep Time: 15
- Cook Time: 45
Nutrition
- Serving Size: 6