Ingredients
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1 large red onion, chopped
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1 teaspoon olive oil
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1 cup chopped celery
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4 cloves garlic, minced
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2 1/2 quarts chicken broth or 2 1/2 quarts vegetable broth
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1 1/2 cups small shell pasta
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1 (14 1/2 ounce) can white beans, drained and rinsed
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shredded parmesan cheese
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1 cup shredded carrot
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8 ounces frozen green peas
Instructions
- In a 6-8 quart pot, saute onion, garlic and celery in oil 5-8 minutes.
- Add broth and bring to a boil.
- Stir in pasta and beans, cover and simmer until pasta is al dente, 5-7 minutes.
- Add carrots and peas, bring to a boil.
- Reduce to simmer and let cook just until peas are warmed through.
- Serve with extra red onion and parmesan to sprinkle on top (optional).