2 Tablespoons extra virgin olive oil
½ cup chopped onion
½ cup sliced carrots
½ 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
½ 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.