INGREDIENTS
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2 tbsp olive oil
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1 medium onion, chopped
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2 carrots, sliced
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1 celery stalks, diced
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2 cloves garlic, minced
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coarse salt and ground pepper
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1 tablespoon tomato paste
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2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
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4 cups chicken broth
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3/4 cup tubetti, or other short, tubular pasta
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1/4 cup chopped fresh parsley
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D