Makes 4 to 6 servings
Ingredients
3 cups cooked cannellini beans
3 tbsp olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 small red onion, chopped
2 cloves garlic, peeled and minced
4 large, ripe plum tomatoes
4 to 5 cups chicken broth
Salt & pepper
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
2 cups small dried pasta of choice
1 cup grated parmesan cheese
Extra virgin olive oil to serve
Directions
1. Heat the oil in a large pot, and cook the onion, celery,
carrot, and garlic until soft and fragrant.
2. Add 4 cups of the broth, and the beans to the pot, and cook
for 10 minutes. Season with salt, pepper, oregano, and half of
the parsley.
3. Cut the tomatoes in half, and gently squeeze to remove
most of the seeds. Cut off the core end, and then cut the
tomatoes into small dice. Add the tomatoes, and pasta of
choice to the pot, and cook until the pasta is tender, about 10
to 15 minutes, adding a little additional broth to the pot if
mixture is too dry.
4. Stir in half of the parmesan cheese and remaining parsley
and mix well.
5. Serve in individual bowls, with a drizzle of extra virgin olive
oil on top. Offer a sprinkling of additional parmesan cheese if
desired.
