pasta with berans rome style

4

Cook the onion in the olive oil over medium heat for 5 minutes, in a large saucepan. Stir in the celery and cook 5 minutes more. Add the garlic and tomato pastes, beans, broth, and water. Bring the soup to a simmer and cook 10 minutes, stirring occasionally and mashing the beans with the back of the spoon. Season to taste with salt and pepper. Add the pasta and cook 8 to 10 minutes more or until the pasta is tender. Stir in Amore Pesto Paste, if using. Serve hot.

Ingredients

1 medium onion, finely chopped
2 teaspoons  Pesto Paste.

2  olive oil 1 celery rib, finely chopped

2  Garlic Paste or 2 large garlic cloves, finely chopped

2  Tomato Paste

2 cans (15.5 ounces each) cannellini or Great Northern beans, drained and rinsed

1 cup low sodium chicken broth

2 cups water

1 cup elbow pasta

Cook the onion in the

 olive oil over medium heat for 5 minutes, in a large saucepan. Stir in the celery and cook 5 minutes more. Add the garlic and tomato pastes, beans, broth, and water. Bring the soup to a simmer and cook 10 minutes, stirring occasionally and mashing the beans with the back of the spoon. Season to taste with salt and pepper. Add the pasta and cook 8 to 10 minutes more or until the pasta is tender. Stir in Amore Pesto Paste, if using. Serve hot.

Ingredients

1 medium onion, finely chopped

2 TBSP olive oil 1 celery rib, finely chopped

2 TBSP Amore Garlic Paste or 2 large garlic cloves, finely chopped

2 TBSP Amore Tomato Paste

2 cans (15.5 ounces each) cannellini or Great Northern beans, drained and rinsed

1 cup low sodium chicken broth

2 cups water

1 cup elbow pasta

2 teaspoons Amore Pesto Paste.