Pasta e Fagioli

Parsley Pesto:

2 cups fresh flat leaf parsley leaves (lightly packed) (250 mL)

1/2 cup fresh grated Parmesan cheese (125 mL)

1/3 cup canola oil (75 mL)

1 small clove garlic, minced

Pinch salt

Soup:

2 Tbsp canola oil (30 mL)

1 onion, chopped

4 cloves garlic, minced

1 stalk celery, chopped

1 carrot, chopped

1/4 tsp hot pepper flakes (1 mL)

3 cups vegetable broth (750 mL)

1 jar passata (strained tomatoes) (700 mL)

1 can (19 oz) Romano beans, drained and rinsed (540 mL)

1/2 cup ditali or tubetti pasta (125 mL)

3 Tbsp chopped fresh basil (45 mL)
Parsley Pesto:
1. In a food processor bowl or small food chopper, combine parsley, cheese and canola oil. Puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use. Stir well before using.
Directions:
1. In a large pot, add canola oil and heat over medium heat. Add onion, garlic, celery, carrot and hot pepper flakes. Cook, stirring for about 5 minutes or until vegetables are softened.
2. Stir in broth and pasta and bring to a boil.
3. Stir in beans, ditali and basil. Reduce heat and simmer, stirring frequently for about 15 minutes or until pasta is al dente.
To serve: Ladle into bowl and dollop with parsley pesto to serve.