| 8 ounces Pasta tube shaped 1 large Celery thinly sliced 1 small Onion chopped 1 cup Carrot shredded 14 1/2 ounce Canned diced tomatoes 1 can (16 oz) Cannellini beans rinsed and drained 1/2 cup Parsley fresh and coarsely chopped 1/4 cup Romano cheese grated dash Tabasco sauce (as extra) Chicken or sausage (as extra) |
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| Instructions 1. Bring a 3-quart covered saucepan of salted water to a boil over high heat. Add pasta and cook until not quite done. Will cook more in step 3. 2. Meanwhile, in 4-quart saucepan saute celery, onion and carrots until tender. Add broth, tomatoes with their juice and 1 1/2 cups water. Cover saucepan and bring to boil over high heat. 3. Drain pasta and stir into broth mixture. Stir in beans and parsley, and heat through. Ladle soup into four large soup bowls and sprinkle with grated romano to serve. Extra: Throw in dash of tabasco and some chopped up sausage or cooked chicken chunks. |
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