Ingredients
1 large onion, chopped1 large carrot, chopped1 celery rib, chopped2 tablespoons olive oil3 garlic cloves, minced4 cups vegetable or chicken broth3/4 cup uncooked small pasta shells2 teaspoons sugar1-1/2 teaspoons Italian seasoning1/4 teaspoon crushed red pepper flakes2 cans (15 ounces each) cannellini beans, rinsed and drained1 can (28 ounces) crushed tomatoes3 tablespoons grated Parmesan cheese
Preparation
In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.
