Pasta Fagioli

I talked about this new favorite of ours way back in December. We have been loving it and I think you will too!

  

I always double the recipe & its still gone in no time!

Pasta Fagioli

adapted from this recipe

Ingredients

• 1 tablespoon olive oil
• 1 carrot, diced
• 1 stalk celery, diced
• 1 thin slice onion, diced
• 1/2 teaspoon chopped garlic
• 4 (8 ounce) cans tomato sauce
• 1 (14 ounce) can vegetable broth
• freshly ground black pepper to taste
• 1 tablespoon dried parsley
• 1/2 tablespoon dried basil leaves
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 pkg. mini cheese raviolis (Trader Joe's)
• Parmesan cheese (optional)

Directions

1. Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, veggie broth, pepper, parsley and basil; simmer for 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
3. Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
4. Serve hot, topped with a little grated Parmesan if you like.