From the kitchen of Stephanie Knewasser
In a large pot:
2 Tbsp olive oil
1 1/2 c onion, chopped
1 c celery, chopped
1 c carrot, chopped
1 Tbsp garlic, minced
Cook over medium heat, stirring occasionally, until tender, about 10 minutes.
Add:
5 c chicken broth
29 oz can tomato sauce
1 Tbsp sugar
2 tsp basil
1 1/2 tsp oregano
1 tsp thyme
1 tsp salt
1/4 tsp pepper
Bring to a boil.
Reduce to medium-low heat.
Add: 1 c dry orzo/ ditalini/ other small pasta
Cook 8 minutes.
Add:
15 oz can corn, drained
15 oz can northern beans, drained & rinsed
Optional:
1 c cooked chicken, cut small
Cook a minute or two to warm through.
Serve with grilled cheese, garlic bread, panini, bakery bread with butter…
NOTES
- This is versatile because it makes a great base that you can customize by adding different: beans- kidney, northern… vegetables- zucchini, spinach, green beans… meat- chicken, beef or sausage….
- I use a mandoline to slice/ chop the celery and carrots.
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