Ingredients
1 tsp Olive Oil
900 ml Campbell’s Vegetable Broth
2 Carrots (diced)
2 Celery Stalks (diced)
1 Onion (diced)
4 Garlic Cloves (diced)
540 ml Diced Tomatoes (with juice)
¼ tsp Salt
540 ml Cannellini Beans (drained)
1 cup Rotini (uncooked)
¼ tsp Parsley
2 Tbsp Parmesan Cheese (grated)
Directions
1. Heat oil in a pot and cook vegetables (carrots, celery & onion) until tender
2. Add garlic and cook for another minute
3. Add broth, tomatoes, salt and beans; bring to a boil
4. Simmer on low for 6 minutes
5. Add pasta and continue to cook until pasta is tender
6. Stir in parsley and parmesan cheese
