Pasta Figioli

• 2 stalks celery, chopped
• 1 md. onion, chopped
• 1 can (14-1/2 oz.) chicken broth
• 3 cloves garlic, minced
• 1 can (16) , undrained
• 1 can (8 oz.) tomato sauce
• 1/2 to 3/4 cup uncooked sm. shell
• elbow macaroni
• 1 to 2 tsp. parsley
• 1 to 2 tsp. Italian seasoning
• 1/4 tsp. crushed red pepper
• Salt
• Freshly grated Parmesan cheese
• 2 md. tomatoes, peeled and chopped

1. Saute celery, onion, garlic, parsley, Italian seasoning, red pepper, salt to taste; add chicken broth, tomatoes, and tomato sauce.
2. Simmer on low for 15 to 20 minutes.
3. Add pasta and cook 10 to 15 minutes more, until pasta is tender to bite.
4. Add beans with liquid, mixing well.
5. Serve with grated Parmesan cheese sprinkled on top.

stalks celery, onion, chicken broth, garlic, tomato sauce, shell, elbow macaroni, parsley, italian seasoning, red pepper, salt, parmesan cheese, tomatoes

Taken from www.foodgeeks.com/recipes/409 (may not work)