| Prep time: | 10 Min |
| Cook time: | 30 Min |
| Ready in: | 40 Min |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 1 tablespoon olive oil
* 1 carrot, diced
* 1 stalk celery, diced
* 1 thin slice onion, diced
* 1/2 teaspoon chopped garlic
* 4 (8 ounce) cans tomato sauce
* 1 (14 ounce) can chicken broth
* freshly ground black pepper to taste
* 1 tablespoon dried parsley
* 1/2 tablespoon dried basil leaves
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 1/2 cups ditalini pasta
DIRECTIONS
* Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
* Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
* Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
