INGREDIENTS

• 1 medium-size onion, cut into 8 pieces
• 2 – 3 medium-size carrots, cut into 2-inch pieces
• 1 rib celery, trimmed and cut into 1-inch pieces
• 2 large garlic cloves, peeled
• 2 teaspoons olive oil
• 1- 28 oz. can of crushed tomatoes.
• 32 fl. oz. organic vegetable broth. 
• 2 cans white beans, such as Great Northern, navy, or cannellini. (drained and rinsed)
• 1 cup short tube-shaped pasta, such as Penne. 
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS

• Place the onion, celery, carrots, and garlic in the processor and process until the vegetables are finely chopped or pureed
• Heat the oil in a 4 quart saucepan over medium-high heat. Add the vegetable blend and cook while stirring for 2 to 3 minutes
• Stir in tomatoes and broth and bring to a boil.
• Simmer for 20 to 30  stirring frequently. Add the beans and pasta and cook, stirring frequently, until the pasta is tender but firm (al dente), *about 10 minutes. Season with salt and pepper to taste. Stir in the basil and parsley and serve.

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