This Pasta Fagioli is great for using that last lasagna noodle in the box. Break the noodle into small pieces, then cook according to package directions. One noodle equals about 2 ounces of pasta.
3 Tbsp olive oil
1 large onion, minced
1 stalk celery, sliced
2 cloves garlic, chopped
1/2 tsp dried rosemary
1 (16-ounce) can tomatoes
2 (8-ounce) cans tomato sauce
1 cup water
8 oz ditalini, tubetti or elbow macaroni pasta
2 (15-ounce) cans pinto beans, drained
Heat olive oil in a large pot over medium-high heat. Add onion, celery and garlic. Cook, stirring occasionally, until tender, about 5 minutes.
Add rosemary, undrained tomatoes, tomato sauce and water to pot. Bring to a boil; reduce heat to low. Simmer for 20 minutes.
Meanwhile, cook pasta according to package directions. Drain.
Add pasta and beans to tomato sauce mixture. Cook until heated through, about 10 minutes.
Pasta Fagioli tip: To quickly get every drop of tomato sauce out of the cans, use the cans to measure the water in step 2.