PASTA E FAGIOLI

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup shredded carrots
• 2 cloves garlic, finely chopped
• 1 can (28 oz/796 mL) whole tomatoes
• 2 cups chicken broth
• 2 tbsp packed golden brown sugar
• 3/4 tsp salt
• 1/2 tsp basil, crumbled
• 1/4 tsp oregano, crumbled
• 1/4 tsp freshly ground pepper
• 1 can (19 oz/540 mL) white kidney beans, rinsed and drained
• 2 cups rotini or farfalle pasta, cooked, rinsed and drained
• 2 tbsp chopped fresh parsley
• Croutons*
• Freshly grated Parmesan cheese*

Directions

1. Heat oil in a Dutch oven over medium heat. Add carrots and garlic; sauté for 3 minutes. Add tomatoes, broth, brown sugar, salt, basil, oregano and pepper. Bring to a boil.
2. Reduce heat and simmer, stirring frequently and breaking up tomatoes, for 5 minutes. Remove from heat.
3. Using a hand blender, purée mixture until smooth. May be prepared to this point and refrigerated for up to 24 hours.
4. Reheat over low heat. Add beans, cooked rotini and parsley; cook, stirring, until heated through. Serve topped with croutons and Parmesan cheese.