2 Tablespoons extra virgin olive oil
1⁄2 cup chopped onion
1⁄2 cup sliced carrots
1⁄2 cup diced celery
1 to 2 cloves garlic, minced
8 cups low-sodium chicken broth
1 (14.5 oz) can no-salt-added diced tomatoes
2 cups cooked macaroni (no salt added)
1 1⁄2 cups cooked white beans (no salt added)
2 Tablespoon chopped fresh parsley
1⁄2 teaspoon freshly ground black pepper
10 Tablespoons grated Parmesan cheese
Heat olive oil in a large pot over low heat. Add onion, carrots, celery; sauté for 5 – 7 minutes, or until soft. Make room in the center for garlic. Add garlic and sauté for 30 seconds more.
Next add the broth, tomatoes, pasta, white beans, parsley and black pepper. Cook 5 minutes, or until thoroughly heated. Pour into individual bowls and garnish with Parmesan cheese.