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| 2 Esslöffel | olive oil |
| 1/2 Tasse | onions minced |
| 1/2 Tasse | carrots minced |
| 1/4 Tasse | Celery minced |
| 1 Esslöffel | Garlic minced |
| 1/4 Teelöffel | red pepper crushed |
| 1 Dose | (13 3/4 or 14 1/2 oz) chicken broth |
| 1 Tasse | Prepared marinara sauce |
| 1 Dose | (19 oz) cannellini beans; drained and rinsed |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 1 x ca. 450 g | Ditalini pasta; cook according to pk |
| 1/4 Tasse | Parmesan cheese freshly grated |
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1. Heat olive oil in large skillet over medium-high heat. Add onion, carrots and celery and cook 4 minutes. Add garlic and red pepper; cook 15 seconds. Add chicken broth and marinara sauce; bring to a boil. Reduce heat and simmer 10 minutes.
2. Add the cannellini beans and simmer 5 minutes more Stire in salt and pepper.
3. Toss sauce with hot pasta and Parmesan cheese in a serving bowl.
Per serving: 49 Calories; 5g Fat (81% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 145mg Sodium
Beans'. This sauce is perfect with a variety of short pastas such as ditalini or elbow macaroni.
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