MomsMenu.com Recipe Finder Pasta Fagioli

2 Tbs. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 large -30 oz.- can Italian crushed tomatoes in puree
1 Tsp. dried oregano
1 Tsp. dried basil
Pinch hot pepper flakes
2 cups low sodium broth, vegetable or chicken
2 16 oz. cans cannalini beans, drained
8 oz spaghetti, broken in 1 inch pieces, or
8 oz ditalini or elbow macaroni
The dark leafy greens from a bunch of celery
chopped, and a couple of the inner
small ribs of celery chopped -about 1 cup
packed total-

In large Dutch oven heat oil over medium heat. Add the chopped onion,
cook 2-3 minutes until soft and translucent. Add the garlic and hot
pepper flakes, cook 1 minute more. Add the broth and tomatoes, Heat
through. Meanwhile in large pot of boiling water, place the celery
and pasta, cook until the pasta is still al dente. Drain and add
celery and pasta to soup. Add drained beans and simmer. Salt and
pepper to taste. Serve in bowls, add parmesan cheese if desired.
Yield: 4-6 servings