- 2 tablespoons olive oil
- 1 onion, chopped
- 1 rib celery, chopped
- 2 carrots, chopped
- 1 clove garlic, minced
- 2 15-oz. cans cannellini beans, drained and rinsed
- 1 28-oz. can crushed tomatoes
- 4 cups low-sodium chicken broth
- 2 tablespoons chopped fresh thyme
- Salt and pepper
- 1 cup small pasta such as shells or elbows
- calories 290
- fat 5 g
- satfat 1 g
- protein 16 g
- carbohydrate 48 g
- fiber 11 g
- cholesterol 0.0 mg
- sodium 1033 mg
How to Make It
Warm oil in a large saucepan over medium-high heat. Add onion, celery and carrots and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in beans, tomatoes, broth and thyme. Season with salt and pepper.
Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add pasta and cook, stirring often, until the pasta is al dente, 10 to 12 minutes longer. Season again with salt and pepper. Thin with more broth if desired.
Let cool, cover and refrigerate until ready to use. To pack, rewarm over medium-low heat, stirring often, and ladle into a thermos.