Categories: Top Weeknight Dinners!

Ingredients

• 2 Tbs. extra virgin olive oil
• 3 cloves garlic minced and 2 whole cloves garlic (or substitute)
• 1 sweet onion diced
• 2 celery hearts and leaves (from stalk) chopped
• 1 141/2 oz. can DelMonte diced tomatoes with basil, garlic & oregano
• 1 can cannellini beans drained and rinsed
• 1 cups water
• 1 Tbs. dried parsley
• 1 tsp. dried oregano
• 1/2 tsp. hot pepper flakes
• 11/2 cups of elbow macaroni cooked
• 1 beef bouillon cube
• jar of spaghetti sauce (or less)- romano and basil are good

Directions

1. Cook macaroni until al dente, drain, and set aside

2. Add the 2 cups of water to a pot and boil. Then dissolve the bouillon cube in the boiling water

3. Add all remaining ingredients except for the macaroni to the pot and cook for about 35 min. on medium-low heat

4. Add elbow macaroni and cook for additional 5-10 mins

5. Add the dried spices at the end b/c u may not even want to add them or maybe less if u get a more spice filled sauce.

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