12 oz. Medium or Thin Egg Noodles, uncooked
1 tbsp. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 14.5-oz. can Italian roma tomatoes, cut up and juice reserved
3 14.5-oz. cans low-sodium vegetable, chicken or beef broth
1 1/2 cups water
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
Salt and freshly ground pepper to taste
2 12-oz. cans white cannelini or Great Northern beans, rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
Cook noodles according to package directions. Drain and set aside.
While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes. Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes. Stir in the beans and cooked noodles.
Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.
Recipe provided by: 2016 National Pasta Association