Ingredients:
2 celery stalks, chopped
1 onion, chopped
2 medium tomatoes, peeled and chopped
One can of beans, including the liquid
1 tbsp olive oil
3 garlic cloves, minced
2 tsp dried parsley
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes
8 ounces tomato sauce
14 ½ ounces chicken broth
Salt and pepper to taste
1 cup uncooked spinach pasta
Instructions:
Cooking Process:
Heat olive oil in a large saucepan or dutch oven, add celery and onions, and cook until onions are translucent.
Add seasonings and cook for 5 minutes.
Stir in tomato sauce, chicken broth, and tomatoes. Simmer for 15 minutes.
Add pasta and cook for another 15 minutes or until pasta is al dente.
Mix in the can of beans with the liquid, stir to combine, and heat through.
Serving:
Sprinkle with grated parmesan cheese before serving.
Serve with bread sticks or a crusty slice of bread.
Optionally, cook the pasta separately and add it to individual bowls before pouring the soup over, to prevent soggy pasta in leftovers.
Serving Suggestions:
This soup can be paired with sandwiches, roasted vegetables, or any type of salad.