Pasta And Beans

• 2 Tbsp. olive oil
• 1 large onion, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 tsp. garlic, finely chopped
• 1 (14 1/2 oz.) can Italian style stewed tomatoes plus 1/2 can water
• 2 regular cans chicken broth
• 1 large can cannellini white kidney beans, drained
• salt and pepper to taste
• 1/2 lb. elbow macaroni, cooked
• Parmesan grated cheese

1. Saute carrot and celery until tender in olive oil.
2. Add onion. Saute until onion is light in color.
3. Add garlic and stewed tomatoes.
4. Stir in 1/2 can of water.
5. Cook over medium heat for about 5 minutes.
6. Add broth and simmer for 35 minutes until carrots and celery are cooked.
7. Add cannellini beans and simmer for another 15 minutes.
8. Meanwhile, cook pasta; drain.

olive oil, onion, carrot, celery stalks, garlic, italian style stewed tomatoes, regular cans, cannellini white kidney beans, salt, elbow macaroni, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772721 (may not work)