YOU’LL NEED
Yield: 4 servings

2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoons crushed red pepper flakes
some salt to taste
1 can (14.5 ounce) chicken broth
2 medium tomatoes, peeled and chopped
1 can (8 ounce) tomato sauce
½ cups uncooked spinach pasta
1 can (15 ounce) cannellini beans, with liquid

Instructions

In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.

Add pasta and cook 10 minutes, until pasta is tender.

Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

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