Pasta e Fagioli

2  tablespoons		olive oil
1/4  cup		onion, chopped
1/2  cup		carrot, chopped
1/2  cup		celery, diced
1/2  cup		diced tomatoes with juice
1  cup		red kidney beans
1  cup		cannelini beans
3  cups		vegetable stock
1  teaspoon		oregano
1/2  teaspoon		ground black pepper
1  tablespoon		fresh parsley
1  tablespoon		louisiana hot sauce
12  ounces		spicy spaghetti sauce
2  ounces		shell pasta
1		minced garlic clove, fresh

Tip: For nutritional information on all the ingredients in Pasta e Fagioli just click on each ingredient name. Then adjust the serving size for any Pasta e Fagioli ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1). Over medium heat, cook garlic and olive oil for about 30 seconds. Add celery, onions, and carrots. Cook for 10 minutes. Add tomatoes and their juices. Cook an additional 5 minutes or so.

2). Drain and rinse beans and add to the pot. Add stock, spices, hot sauce and spaghetti sauce. Turn heat to low and simmer for 45 minutes or so until celery and carrots are tender.

3). Add pasta noodles and cook until they are just tender (usually less than the time suggested on the package).