Tuesday, April 9, 2019
3 ribs celery, chopped
8 oz. carrots, peeled and chopped
1 onion, chopped
2 Tbl olive oil or 2 Tbl bacon drippings
3 Tbl flour
32 oz. chicken broth
2 cups ditalini, cooked and cooled
3 15 oz. cans cannellini beans, drained and rinsed
1 14.5 oz. can diced tomatoes
1 teaspoon dried sage
1 teaspoon dried powdered rosemary
salt and pepper
In a large kettle, saute celery, carrots and onion in olive oil until softened.
Sprinkle flour over mixture in kettle and stir to blend together.
Slowly stir in chicken broth and heat to boiling while stirring.
After mixture thickens, lower heat to simmer.
Add pasta, beans and tomatoes and mix to combine all.
Season to taste with sage, rosemary, salt and pepper.
About 8 servings