Recipes

[godi]

1 tblsp of extra virgin olive oil

3 celery stalks diced medium

2 carrots diced medium

1 small red onion diced medium

2 garlic cloves minced

salt and pepper to taste

1 sprig oregano (did not have so I did not use)

1 can 28 oz diced tomatoes (used sodium free)

2 and 1/2 cups low sodium veg. broth (could not find used regular veg broth)

1 parmesan rind (bought at Italian store they sell by the pound really flavors this dish)

1/4 cup parm for serving ( I used my spaghetti cheese I had I think its parm reggano)

1 cup small pasta such as ditalini (i used whole wheat small elbows and added an extra 1/4 cup to make it thick)

1 can 15.5 oz cannellini beans rinsed and drained

In medium heavy pot, heat oil over medium heat, add celery, carrots, onion and garlic, season with salt and pepper. Cook stirring occasionally, until veggies are soft 10 minutes or so. Add oregano and tomatoes and the broth, parm rind. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 min or so. Add pasta and cook partially covered until tender 10 to 15 min. Add beans and cook until warmed through about three minutes. To serve remove the rind and sprinkle with the parm cheese. This is thick and stew like to thin add more broth.