5 Servings 35 min Cook
1 Tbsp Olive Oil
1/2 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
1 1/2 Cup Beans
1 Can, 15 oz (303 x 406) Tomato Sauce
1 Stalk, medium (7-1/2" - 8" long) Celery
1 Medium Carrots
3 1/3 Cup Chicken Broth
1/2 Tbsp, chopped Basil
1 Tsp, crumbled Bay Leaf
1 Tbsp Parsley
1 Tsp, leaves Oregano
1 Dash Salt
1 Dash Pepper
2 Cup Water
6 Oz Pasta
In a deep pot, sauté onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to slow boil.
Let simmer for 20 minutes stirring occasionally.
Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2008/12/pasta-fagioli-64-pts.
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