Ingredients
| 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 | ||
| ¼ cup | water |
Directions
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.
