Pasta e Fagioli

By joeyanne

Ingredients

• 1 tbs. Olive oil
• 1 small onion chopped
• 1 lg celery stalk, sliced
• 1 can (14 1/2 oz) chicken broth
• 1 can (15-19 oz) white kidney beans or navy beans, rinsed and drained
• 1 can (14 1/2 oz) diced tomatoes
• 1 clove garlic
• 1 tsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup ditalini or farfalline(95) pasta

Preparation

Step 1

1. In dutch oven, heat oil over medium heat until hot. Add celery and onion and cook @10 minutes.

2. Meanwhile, in 2 qt. saucepan, heat broth and 2 cups water to boiling over high heat.

3. To dutch oven, add beans, tomatoes, garlic, sugar, salt & pepper; heat to boiling over high heat. Add broth mixture and pasta; heat to boiling. Reduce heat to medium and cook 5 minutes.

4. Optional: (I didn't do this): Add 1 (10 oz) pkg. frozen chopped spinach; cook 3 -4 minutes longer, stirring often to separate spinach.