Ingredients
- 1 onion -- finely chopped
- 1 stalk celery -- finely chopped
- 1 carrot -- finely chopped
- 2 cloves garlic -- finely chopped
- 3 tablespoons olive oil
- oz can tomatoes
- 1 (16 oz.) cans white cannellini beans -- drained and rinsed
- 5 basil leaves or 1 teaspoon dried
- 1 cup elbow pasta
Instructions
- In a medium saucepan add one cup of macaroni to boiling water. Cook for 5 minutes; drain.
- In another medium saucepan saute onion, celery, carrot and garlic in olive oil about 5 minutes.
- Add crushed tomatoes and stir.
- Cover. Reduce heat and simmer for 5 minutes.
- Add cooked macaroni and cannellini beans. Break up basil into pieces and put into mixture.
- Simmer for 5-10 minutes longer.
- Serve hot .Top with grated Italian cheese adding salt and pepper to taste.
- Serve with a salad.