Ingredients

3 cans chicken stock + 1 can water

1/2 lb. ditalini pasta

2 cans cannilini beans

1 lg carrot, chopped

1 lg celery stalk, chopped

3 cloves garlic, minced

5-6 plum tomatoes (canned) diced with juice

1 small or 1/2 large onion

1 T fresh thyme or 1 t dried

1/4 cup chopped parsley

3 T olive oil

Preparation

  1. saute carrots, onion, and celery till soft add garlic and thyme, cook another 2-3 minutes. 2) add chicken stock and tomatoes and cook until boiling. 3) add pasta to boiling water, cook till just before al dente. 4) add beans and heat through. 5) Add remaining thyme and half the parsley. 6) serve in bowls with more parsley and parmesean cheese.