Hearty Bean and Pasta Soup
  • 3 T olive oil
  • 1/4 cup chopped carrots (approx 1 carrot)
  • 1/4 cup chopped celery (approx 1 stalk)
  • 1/4 cup chopped onion
  • 2 cloves minced garlic
  • 16 oz can diced tomatoes (I use petite cut)
  • 16 oz white kidney beans (aka cannellini beans)
  • 4 cups chicken broth
  • dash of pepper
  • 1 1/4 cup uncooked macaroni (we used barilla plus macaroni for extra healthiness ;) )
  1. In a large pot, saute carrots, celery, onion, and garlic in oil over a low heat until onions are translucent and carrots are almost cooked.
  2. Add tomatoes and immer uncovered until 1/2 of tomato liquid evaporates
  3. Add pepper, beans and broth. Simmer covered for 15 minutes
  4. Mash soup with a potato masher (we tried with other kitchen implements and finally gave in and bought the masher--much easier!)
  5. Bring to a boil and add macaroni. Cook for 5 minutes, then turn off heat.
  6. Let stand 10 minutes before serving.
  7. Helpful hint: Don't cook pasta more than 5 minutes or it will get mushy. It finishes cooking in the 10 minutes of standing.
This is a recipe from my MIL. I normally am an anti-vegetable kind of person, but this is really really tasty.