- 2 tbsp olive oil
- 3 stalks celery, diced
- 3 large carrots, diced
- 1 medium spanish onion, chopped
- 3 medium-large cloves garlic, diced
- 1 tbsp Italian seasoning
- 1 pinch crushed red pepper
- Dash salt and pepper
- 1 (8oz) can tomato paste
- 1 regular sized can crushed tomatoes
- 1 qt chicken stock (or vegetable)
- 1/2 qt water
- 1 large bay leaf
- 1 can cannellini beans
- 1 can dark red kidney beans
- 3/4 cup ditalini pasta
In a large, heavy pot heat the olive oil over medium heat. Add celery, carrots & onion. Cook 5 minutes or until veggies are transulcent. Add the garlic and cook 2 minutes longer.
Stir in the seasoning, tomato paste and crushed tomatoes. Stir cooking for 5 minutes.
Add the stock, water and bay leaf . Bring to a boil. Reduce heat to low, add beans, cover and cook for 30 minutes.
Bring heat back up to medium and add pasta. Cook for 15 minutes longer then reduce heat to low once more, cooking 30 minutes longer.
TIPS - Some recipes call for bacon or pancetta. If you want to add protein, brown in olive oil first, then proceed to recipe.