• 1/4 cup olive oil
  • 1 cup onions
  • 1 cup celery finely chopped
  • 1 cup carrots finely chopped
  • 6 cloves garlic
  • 2 TBSP rosemary fresh (puree with 1/2 the beans)
  • 1/2 tsp Thyme
  • 1 bay leaf
  • 2 – 14 oz cans Cannelloni beans (1/2 with rosemary)
  • 3 tsp fresh oregano
  • 1 tsp crushed red pepper
  • 6 cups of stock
  • 1 – 28 oz can crushed tomatoes
  • small cooked pasta

Heat: oil, onions, celery, carrots, garlic.
Puree the fresh rosemary with half of a can of beans.
Add to pot, with thyme, bay leaf, crushed peppers, and oregano.
Add stock and tomatoes. cook until boiling and vegetables are soft.
Pour over small cooked pasta.
enjoy.