Ingredients:
1 cup ditalini or 1 cup elbow macaroni, uncooked
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 medium onions, finely chopped
1 carrots, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 can cannellini beans, drained and rinsed ( white kidney beans)
1 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups water
1/4 cup grated parmesan cheese or 1/4 cup locatelli cheese
1/4 cup chopped fresh parsley
Directions:
Cook pasta as box instructs, in boiling salted water.
While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
Add garlic and cook one minute more.
Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
Stir in drained pasta, cheese and parsley and cook until heated through.
Servings: Serve
Time preparation: 15 min.
Time total: 55 min.