- Portion size 6 servings
- Credits : Jodi Borneman
MethodSpray a large non stick saucepan with cooking oil, add the vegetable oil and place over medium heat.
Saute the onions, carrots, celery and garlic for 5 minutes. Stir in the stock, tomatoes, sugar, dried basil, oregano, salt, pepper and 2 cups of the beans. Mash the remaining 1 cup beans and stir into the mixture.
Bring to a boil, crushing the tomatoes with the back of a spoon. Reduce the heat to a simmer and cook covered for 15 minutes, stirring occassionally.
Stir in the pasta. Cook for 5 to 8 minutes, until the pasta is tender but firm.
Ladle into individual bowls and sprinkle with Parmesan cheese and basil.