Ingredients
- 2 Tbsp EVOO (I used Herbs de Provence, but other options are: Basil, Tuscan Herb, Picual, Cobrancosa),
- 2 Cans Diced Tomatoes,
- 1 Can Crushed Tomatoes,
- 1 Can Cannellini Beans,
- 1 Can Red Beans,
- 4 Tbsp. Sundried Tomato Pesto*,
- 1 Large Diced Onion,
- 8 Cups Chicken Broth*,
- 4 Cloves Minced Garlic,
- 4 Stalks of Diced Celery,
- 2 Large Diced Carrot,
- 2 Diced Zucchinis,
- 1 Diced Yellow Pepper,
- Salt and Pepper (To Taste),
- 1 Teaspoon Dried Basil,
- 1 Teaspoon Dried Oregano,
- 1 Cup Elbow or Ring Pasta,
- Shredded Parmesan Cheese
Directions
Heat the oil in a large pot over medium high heat. Add the onion and cook until translucent, add the garlic and cook 30 seconds. Add the celery, carrots, zucchinis, yellow peppers and cook until they start to soften (about 5 min). Stir in the beans, oregano, basil, salt, cook for about 10 min. Add the diced tomatoes, sundried tomato pesto, chicken broth and bring to a boil. Reduce the heat to medium low and simmer (about 10 min). Stir in the pasta and cook until vegetables and pasta are tender. Ladle into bowls and top with parmesan cheese.
*Sundried tomato pesto: You can make your own (I did), or buy in store. To make your own, blend 4 ounces sundried tomatoes, 4 Tbsps fresh basil, ¼ cup chopped pine nuts, ¼ cup Traditional balsamic vinegar, ½ cup EVOO (Tuscan, Herbs de Provence, garlic or just plain), ½ grated parmesan cheese.
*Chicken broth: Buy it in store or make your own (I did). Lakewinds sells chicken bones that are wonderful to make a great chicken broth!