Pasta Fagioli

The weather here in Michigan is still on the chilly side. It was snowing a couple of days ago.
So, it is great weather for a warm bowl of soup and some garlic bread.
This is one of our favorite soups. It is low-fat, meatless, very filling, easy to make and really tasty! Enjoy :-)

Pasta Fagioli (Traditional Italian Soup)

-1 1/2 stalks celery, chopped
-1 medium onion, chopped
-3 cloves garlic, minced
-1-2 tsp parsley
-1-2 tsp Italian seasoning
-1/4 tsp crushed red pepper
-Salt
-2 cans or 30 oz of chicken broth
-8 oz can tomato sauce
-2 medium tomatoes, chopped
-6 oz can cannellini beans or white kidney beans, undrained
-1 cup uncooked small shell or elbow macaroni
-parmesan cheese

Make it:
1. Saute' celery, onion, garlic, parsley, Italian seasoning, red pepper and salt in 1 tablespoon of butter or olive oil.
2. Add chicken broth, tomatoes, and tomato sauce, and simmer on low for 15 -20 minutes.
3. Add pasta and cook 10-15 minutes until pasta is tender.
4. Add undrained beans and mix well.
5. Serve with grated Parmesan cheese sprinkle on top.