1 Tbl olive oil
1 onion, diced fine
2 carrots, peeled and diced fine
2 stalks celery, diced fine
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
2 (15 oz) cans cannellini beans, drained and rinsed
2 cups water
5 cups low sodium vegetable broth
1 cup dry ditalini pasta
1/4 cup minced fresh basil
Heat olive oil in a Dutch oven over medium high heat. Add onion, carrot, celery, garlic, red pepper flakes, salt, and pepper and cook, stirring often, until softened, 7 to 10 minutes. Add the tomato paste to the softened vegetables and cook 1 minute. Add the beans, water, vegetable broth, and pasta. Bring to a boil and cook, stirring occasionally, until pasta is cooked through, 12 minutes. Stir in the basil and serve.
Comments