3/4 cup short tube-shapped ditalini pasta, cooked and drained
1 can (about 15 oz) white kidey beans (cannellini), undrained
Instructions
Heat th oil in a 12-in skillet over medium heat. Cook the celery, carrots, onion and galic until they ar tender.
Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and c ook for 1 minutes or unit the vegetables are tender-crisp.
dd te pasta and beans and cook for 5 minutes.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour he pureed mixture into the skillet. Cook over medium heat until the mixture is hot.
Originally Submitted
10/16/2012
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