This for me is a bunch of fun to make and I usually have everything on hand for it, ready to go. This week has been high and low in temperature it's making me crazy, if Spring is coming it needs to stay. I'd really like to not have to wear my winter coat in the morning because its too cold, then have it be so warm I have to take my sweater off in the car besides not having my jacket on. Seriously Spring. Stop. This is my go between soup for Winter and Spring.
3 carrots chopped up (if the tops are really big and thick cut those in half)
1/2 Onion chopped
3 cloves of crushed garlic
2 stalks celery chopped
2 cans cannelini beans drained and rinsed, mush one can into bottom of pot using your knuckles or spoon
3 bay leaves
2 cups chicken stock
1/2 cup pasta sauce/gravy
1 cup Ditalini pasta
Mash one can of beans in the bottom of your pot using your hands or a spoon.
Add everything together except the pasta and the gravy and cook for 30 minutes on medium heat.
Add your gravy/pasta sauce to the soup and stir it up, add in the pasta and cook for 12 minutes then serve.
Top with some grated Parmesan cheese
I like to make this when I find that I have some gravy left but not enough for dinner so I use the last bit to make the soup.
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