1 Tbs olive oil 1 carrot, diced 1 stalk celery, diced 1 thin slice onion, diced ½ tsp chopped garlic 4 (8 oz) cans tomato sauce 1 (14 oz) can chicken broth 1 Tbs dried parsley ½ Tbs dried basil leaves freshly ground black pepper to taste 1 ½ cups ditalini pasta 1 (15 oz) can cannellini beans, drained and rinsed
Directions
Step 1
Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly. Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
Step 2
Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
Step 3
Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.
