Categories: Soup

Ingredients

• 3 cups cannellini beans
• 1 celery rib, chopped
• 2 garlic cloves, crushed
• 1/4 cup olive oil
• 1 cup canned Italian peeled tomatoes
• 1 tsp tomato paste
• 1/2 cup water
• 1 small dried peperoncino, crumbled
• salt
• 8 oz ditalini pasta

Directions

1. Cook celery and garlic in olive oil in a large saucepan over medium. When garlic is golden, discard it. Add the tomatoes, tomato paste, water, peperoncino and salt. Simmer for 10 minutes.

2. Add the beans to the tomato sauce. Bring the mixture to a simmer, mashing some of the beans with the back of a large spoon.

3. Stir in the pasta and cook until al dente. Turn off the heat and let stand 10 minutes before serving.

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