Dinner tonight brought to you by the September 12, 2012 issue of “All You” magazine and it was delicious!
2 tablespoons olive oil (I used Pam with Olive Oil instead to cut out a few calories)
1 onion, chopped
1 rib celery, chopped (I did about 4)
2 carrots, chopped (I did about 3)
1 clove garlic, minced (I used 2)
2 (15 oz) cans cannellini beans, drained and rinsed
1 (28 oz) can crushed tomatoes
4 cups low sodium chicken broth (I used 3 cans)
2 tablespoons chopped fresh thyme (didn’t have any fresh or dried so I used about 2 teaspoons of Italian seasoning instead)
salt and pepper (I used 1 teaspoon of salt and 1/2 teaspoon of pepper)
1 cup small pasta such as shells or elbows (I used shells and did about 2 cups)
1 Warm oil in large saucepan over medium high heat. Add onion, celery and carrots and cook, stirring often, until softened but not browned, 3 – 5 minutes. Add garlic and saute 1 minute longer. Stir in beans, tomatoes, broth and thyme. Season with salt and pepper.
2 Bring to a boil, then reduce heat to medium low and simmer for 10 minutes. Add pasta and cook, stirring often, until the pasta is al dente, 10 – 12 minutes longer. Season again with salt and pepper. Thin with more broth, if desired.