Tuscan Bean Soup
1 Tbs. olive oil
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, sliced
2 1/2 C vegetable (or chicken) broth
2 garlic cloves, minced
1/2 tsp. dried rosemary
1 C small pasta shells (any small pasta works well)
1 8-oz. can tomato sauce
1 15-oz. can canellini (or any white) beans
1 tsp. dried sage or basil
Heat oil in large saucepan over medium heat. Add onion, celery and carrot; saute about 3 minutes. Add broth and 2 1/2 C water; cover and bring to a boil. Lower heat to medium and cook for 5 minutes. Add garlic, rosemary, and pasta. Cook uncovered for 5-8 minutes or until pasta is tender but firm to the bite (al dente). Stir in tomato sauce, beans and sage; heat through. Serve hot--pasta will soak up broth after a little while.
**This recipe is wonderful with a little fresh parmesan on top and crusty bread on the side!