Ingredients:
- 2 cans of cannellini beans
- 1 stalk of celery
- 6 cloves of garlic
- 1 yellow onion
- salt, pepper, smoked paprika, bay leaves, and any kind of bullion seasoning
- 1 small can of tomato sauce
- any kind of small pasta (shells, orzo, acini di pepe, pastina, elbows, etc.)
Recipe:
In a large pot, saute 1 yellow onion and your celery in some olive oil. Add some salt to break things down quicker and throw in your garlic once things are translucent. Add in pepper, smoked paprika, 2 bay leaves, and any kind of bullion seasoning at this point (I used TJ's vegan chickenless seasoning). Add in 2 cans of beans WITH the liquid (it helps to thicken the soup) and 1 small can or about half of a regular can of tomato sauce. Bring to a boil and let simmer for about an hour. Add in pre-cooked pasta and enjoy!
I finish mine off with some more pepper and fresh parsley if I have any. This isn't my nonna's recipe, but it's never failed me and I make this approximately once a week because it's that easy and delicious.
