Pasta E Fagioli

• 1 tablespoon olive oil
• 2 stalks celery, finely chopped
• 2 medium carrots, finely chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups Swanson(R) Chicken Broth or Swanson(R) Certified Organic Chicken Broth or Swanson(R) Natural Goodness(R) Chicken Broth
• 1 teaspoon Italian seasoning, crushed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3/4 cup short tube-shaped ditalini pasta, cooked and drained
• 1 (15 ounce) can white kidney beans (cannellini), undrained

1. Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
2. Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
3. Add the pasta and beans and cook for 5 minutes.
4. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

olive oil, stalks celery, carrots, onion, garlic, swanson, italian seasoning, tomatoes, pasta, white kidney beans

Taken from www.allrecipes.com/recipe/220041/pasta-e-fagioli/ (may not work)