2 celery stalks, chopped
1 onion, chopped
2 medium tomatoes, peeled and chopped
1 can of cannellini beans, with the liquid
1 tbsp olive oil
3 garlic cloves, minced
2 tsp dried parsley
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes
8 ounces of tomato sauce
14 ½ ounces chicken broth
Salt and pepper to taste
1 cup uncooked spinach pasta
In a large saucepan or dutch oven, heat the olive oil and add in the celery and onions
Cook until onions are translucent
Add in the seasonings and cook for 5 minutes
Add the tomato sauce, the chicken broth and tomatoes and simmer for 15 minutes
Add pasta and cook for 15 minutes or until pasta is al dente
Add the can of beans with juice, stir to combine and heat through
Sprinkle with grated parmesan cheese before serving
Can be served with bread sticks or a crusty slice of bread.
Pasta can also be cooked separately and placed in the bowl prior to the soup, this will prevent soggy mushy pasta in the leftovers.
Serve with a sandwich, roasted vegetables or any type of salad.