Tuscan Bean Soup

This recipe is from my friend, Karen. Everything that comes out of her kitchen is fabulous, so I am so excited to try this soup this week!

1 Tbs. olive oil

1 medium onion, diced

2 celery stalks, diced

2 medium carrots, sliced

2 1/2 C vegetable (or chicken) broth

2 garlic cloves, minced

1/2 tsp. dried rosemary

1 C small pasta shells (any small pasta works well)

1 8-oz. can tomato sauce

1 15-oz. can canellini (or any white) beans

1 tsp. dried sage or basil

Heat oil in large saucepan over medium heat. Add onion, celery and carrot; saute about 3 minutes. Add broth and 2 1/2 C water; cover and bring to a boil. Lower heat to medium and cook for 5 minutes. Add garlic, rosemary, and pasta. Cook uncovered for 5-8 minutes or until pasta is tender but firm to the bite (al dente). Stir in tomato sauce, beans and sage; heat through. Serve hot--pasta will soak up broth after a little while.

**This recipe is wonderful with a little fresh parmesan on top and crusty bread on the side!