Pasta E Fagioli

• olive oil
• 1 small onion, diced
• 2 or 3 medium size cloves garlic, minced
• 3 to 4 stalks chopped celery
• 1 can stewed tomatoes (about 1 lb.)
• 2 to 3 tsp. Italian seasoning
• 12 chicken bouillon or 6 each beef and chicken
• 1 can navy beans
• 1 or 2 medium potatoes, peeled and cubed
• 2 c. (approximately) uncooked small pasta or broken spaghetti
• water

1. In soup pot in olive oil, saut onion, garlic and celery until onions are about clear.
2. Add canned tomatoes, navy beans and Italian seasoning and simmer over medium-low heat for about 15 minutes.
3. Next, add potatoes and water until pot is about 2/3 full.
4. When it comes to a boil, add bouillon and simmer/boil over medium heat for 10 minutes.
5. Add pasta.
6. Continue to cook for 2 or 3 minutes.
7. Turn heat off.
8. Let sit until pasta is tender, but not mushy.
9. Enjoy!

olive oil, onion, garlic, celery, tomatoes, italian seasoning, chicken, navy beans, potatoes, pasta, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112509 (may not work)