Homemade Vegetable Pasta Soup

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 8 cups chicken broth
• 2 Tablespoons tomato paste
• 2 carrots, sliced
• 2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
• 3/4 cup or short, tubular pasta
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Directions

1. Heat the oil in a large soup pot over medium heat.
2. Add the onion and cook until translucent and tender, about 2 minutes.
3. Add the garlic and cook one minute.
4. Add the celery and cook two minutes.
5. Stir in the chicken broth and tomato paste.
6. Bring to a boil, and add the carrots and rinsed beans.
7. Reduce the heat to a simmer and cook for about 15 minutes.
8. Bring the soup back up to a boil and add the pasta. Cook until el dente, about 10 minutes, stirring occasionally.
9. Add the parsley.
10. Turn down to simmer, season with salt and pepper to taste and cook 5 more minutes.
11. Serve hot.