Another recipe from Paso’s Tobin James found on http://www.pasorobleswinerieseast.com :
½ Cup Extra Virgin Olive Oil
2 Cups Diced Onion
2 Cups Diced Celery
2 Cups Diced Carrots
¼ Cup Minced Garlic
2 32oz Vegetable Broth
2 32oz Cans Diced Tomato in Sauce
1 Tablespoon Chopped Oregano
1 Tablespoon Chopped Basil
1 Can Cannellini Beans
1 Cup Small Pasta (shells, elbows) Cooked Al Dente
Pesto or Chopped Fresh Parsley Garnish
In a pot add Extra Virgin Olive Oil. Saute celery, onions and carrots. Add garlic after a few minutes.
When garlic begins to turn light brown, add vegetable broth, tomatoes, oregano and basil.
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Bring to a boil and let simmer for 20 minutes. Add Cannellini beans and cook for 10 more minutes, then remove from heat. Add precooked pasta and serve.
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Garnish with dollop of Pesto or fresh chopped parsley.