by Eats.com
The pasta a meal in itself is quite fulfilling on its own. Simply serve with some crusty Italian bread, and a crisp, mixed green salad. If time is an issue find any Italian restaurant in New York city restaurant guide and give yourself that energetic taste level Try it at home too... 3 Cups Cooked Cannellini Beans 3 Tablespoons Olive Oil 2 Celery Stalks, Chopped 4 Large, Ripe Plum Tomatoes 4 To 5 Cups Chicken Broth Salt
1/4 Cup Chopped Fresh Parsley 1 Teaspoon Dried Oregano 2 Cups Small Dried Pasta Of Choice 1 Cup Grated Parmesan Cheese
Heat the oil in a large pot, and cook the celery and garlic until soft and fragrant. Add 4 cups of the broth, and the beans to the pot, and cook for 10 minutes. Season with salt, pepper, oregano, and half of the parsley. Cut the tomatoes in half, and gently squeeze to remove most of the seeds. Cut off the core end, and then cut the tomatoes into small dice. Add the tomatoes, and pasta of choice to the pot, and cook until the pasta is tender, about 10 to 15 minutes, adding a little additional broth to the pot if mixture is too dry. Stir in half of the parmesan cheese and remaining parsley and mix well. Serve in individual bowls, with a drizzle of extra virgin olive oil on top. Offer a sprinkling of additional parmesan cheese if desired.
