15 ounce .5 can cannellini beans with liquid canned
8 ounce tomato sauce canned
2 stalks celery chopped
14.5 ounce chicken broth canned
2 teaspoons parsley dried
3 cloves garlic minced
1 teaspoon penzey's southwest seasoning italian
1 tablespoon olive oil
1 onion chopped
0.5 cup spinach pasta uncooked
0.3 teaspoon pepper flakes red crushed
4 servings salt to taste
2 medium tomatoes peeled chopped
Equipment
sauce pan
Directions
Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
Add pasta and cook 10 minutes, until pasta is tender.
Add undrained beans and mix well.
Heat through.
Serve with grated Parmesan cheese sprinkled on top.
