- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 2 stalks celery, including leaves, sliced
- 2 carrots, sliced
- 1-2 cloves garlic, crushed
- 1 tablespoon dried mixed Italian seasoning
- 1 28-ounce can crushed tomatoes
- 1 15.5-ounce can kidney beans, rinsed well
- 3-4 cups water
- 1 cup alphabet pasta
- kosher salt and white pepper to taste
Method:- Heat olive oil on medium in a large, heavy bottomed pot. Add onion, celery (reserving leaves), carrots, garlic and Italian seasonings. Sauté the vegetables until they are soft, about 10 to 15 minutes. Add tomatoes, kidney beans, reserved celery tops and water, then bring to a boil. Add pasta and cook according to package directions. Adjust seasonings and serve. The extra freezes nicely to save for the next rainy day.
