Ingredients:

3 tablespoons extra virgin olive oil

3 ribs celery, chopped

1 small onion, chopped

3 – 4 medium-sized garlic cloves, finely minced

4 cups chicken stock, divided

1 teaspoon dried oregano

1 teaspoon dried basil

3 sprigs fresh rosemary, finely chopped

pinch crushed red pepper flakes

3 medium tomatoess, finely chopped seeds

2 medium tomatoess, seeds and pulp removed

¾ cups uncooked elbow pasta

1 can cannellini beans with liquid

salt and pepper, to taste

Directions:

1. 1. In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery and onions and sauté until tender, but not mushy. Add garlic and cook for 30 seconds to one minute. Do not brown.
2. 2. Add 2½ cups of chicken broth to pot. Season with oregano, basil, rosemary and crushed red pepper flakes, if desired. Sprinkle with salt and pepper.
3. 3. Add chopped and pureed tomatoess to pot. Simmer on low for 20 – 25 minutes. Add uncooked pasta and cook until tender. Approximately 10 minutes.
4. 4. Add beans and reserved liquids to pot and heat through. Ladle into bowls and tops with a dollop of fresh pesto, if desired.
5. 5. Serve with freshly grated or shaved Parmesan cheese and Italian bread.

Bon Appetit!