Ingredients
Optional Garnish
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Instructions
- In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery and onions and sauté until tender, but not mushy. Add garlic and cook for 30 seconds to one minute. Do not brown.
- Add 2½ cups of chicken broth to pot. Season with oregano, basil, rosemary and crushed red pepper flakes, if desired. Sprinkle with salt and pepper.
- Add chopped and pureed tomatoes to pot. Simmer on low for 20 – 25 minutes. Add uncooked pasta and cook until tender. Approximately 10 minutes.
- Add beans and reserved liquids to pot and heat through. Ladle into bowls and tops with a dollop of fresh pesto, if desired.
- Serve with freshly grated or shaved Parmesan cheese and crusty Italian bread.
