|2 Tbsp||Pastene Minced Garlic|
|1||large vidalia onion, chopped|
|6||celery stalks, cut into 1" pieces|
|¼ cup||Pastene Extra Virgin Olive Oil|
|1||28 oz can Pastene San Marzano Tomatoes|
|½ cup||fresh parsley, chopped|
|1 cup||fresh basil leaves, julienned|
|8 oz||Pastene Italian Ditali, cooked in 4 cups salted water|
|2||14 oz cans Pastene White Kidney Beans and liquid, do not drain|
|red pepper flakes to taste|
|garlic salt to taste|
|black pepper to taste|
|Pastene Grated Romano Cheese|
|sea salt to taste|
by Alexia @Uhadmeatkitchen
- In a large pot on medium heat, add the olive oil. Next, add in the garlic. Sauté the garlic until slightly golden.
- Add in the red chili flakes to taste and the onions and celery.
- Sauté the onions and celery until they are transparent. Add in about ¼ cup of water.
- Add the tomatoes and break up with the back of a wooden spoon or a potato masher. Season to taste with garlic salt, and black pepper. Add in the basil and parsley.
- Reduce heat to low and add the romano cheese to taste. Cook for about 30 minutes.
- Add the beans and liquid and cook down for about 30 minutes.
- Bring 4 cups of salted water to a boil and cook pasta until al dente. Drain well and add it into the soup along with the starchy pasta water.
- Serve topped with grated romano cheese, toasted Italian bread and a garnish of fresh basil.