A classic Italian stew.
|2 T||olive oil|
|1||small onion (diced)|
|1||stalk celery (chopped)|
|3 clv||garlic (minced)|
|1 1⁄2 c||chicken broth (or vegetable)|
|1 cn||white beans (15-oz, drained and rinsed)|
|1 cn||diced tomatoes (15-oz, undrained)|
|1⁄3 c||small tubular pasta (uncooked)|
|2 T||fresh parsley (minced)|
|parmesan cheese (freshly grated for serving)|
Heat olive oil in heavy saucepan, add onion, carrots and celery and cook until tender. Add garlic and cook another minute. Stir in the broth and simmer, covered, for five minutes. Add the beans and tomatoes and continue to simmer an additional five minutes. Sir in the pasta and simmer, covered about 8 to 10 minutes longer or until pasta is just done. Let soup stand off heat and covered for five minutes, then stir in the parsley and serve topped with Parmesan cheese.