Pasta and Bean Soup
1/4 cup olive oil
1 onion, minced
2 carrots, in small dice
2 celery ribs, in small dice
4 cloves garlic, minced
1/4 C minced CSD Tomatoes
2 cans (15-ounce) white beans, drained and rinsed
3 cups chicken broth mixed with 3 cups water
1 tsp dried rosemary
2 T minced parsley
Salt and pepper
1/3 lb fresh fettuccine, cut in 3-inch lengths
Heat oil in a large pot. Add onion, carrot, celery and garlic and saute until soft. Add CSD Tomatoes and saute 3 minutes. Add beans, broth-water mixture and rosemary. Bring to a simmer, cover and simmer gently 15 minutes.
In a food processor, puree half the soup. Return to pot. Stir in parsley, salt and pepper. Return to a simmer. Add fettuccine and cook until al dente.