INGREDIENTS
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3 TBLS olive oil
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2 CUPS chopped onions
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2/3 CUP chopped carrot
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2/3 CUPchopped celery
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3 CUPS (or more) water
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2-21/2 CUPScooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage)
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1 LRG large tomato, seeded, finely chopped
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1 CUP small pasta (such as farfalline)
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Extra-virgin olive oil (for drizzling)
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