This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
241 Calories
Recipe Instructions
Step 1
Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
Step 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.
Step 3
Add the pasta and beans and cook for 5 minutes.
Step 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.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, finely chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon Italian seasoning, crushed
2 medium carrots, finely chopped
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained
