Ingredients
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1 cup ditalini or 1 cup elbow macaroni, uncooked
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1 tablespoon olive oil or 1 tablespoon vegetable oil
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1 medium onion, finely chopped
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1 stalk celery, finely chopped
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1 clove garlic, minced
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1 can cannellini beans, drained and rinsed (white kidney beans)
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1 (14 1/2 ounce) can diced tomatoes
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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4 cups water
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1/4 cup grated parmesan cheese or 1/4 cup locatelli cheese
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1/4 cup chopped fresh parsley
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1 carrot, finely chopped
Instructions
- 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.