INGREDIENTS

  • 1 cup onions , chopped
  • 1 cup celery , chopped, including leaves
  • 1/4 cup sun-dried tomatoes packed in oil
  • 4 cups water
  • 2 teaspoons chicken bouillon
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon sugar
  • 1/2 teaspoon fresh ground black pepper
  • 2 (15ounce)cans cannellini beans , undrained
  • 1 cup green beans
  • 1 cup tiny pasta , such as ditalinior Italian pastina
  • 1 1/2 cups ham , diced (optional)
  • 1 cup fresh spinach (optional)or kale , chopped (optional)
  • 1/4 cup mushrooms , sliced (optional)

DIRECTIONS

  1. In a large Dutch oven, soften onion, celery, and sun-dried tomatoes in oil over Medium Low heat about 7-8 minutes.
  2. Add water, bouillon, seasonings, and cannellini beans. Heat through.
  3. Add green beans, and pasta. Add additional cooking liquid if necessary. Cook about 10 to 15 minutes until vegetables and pasta are tender.
  4. Add ham, greens, and mushrooms. Heat till veggies are wilted, about 5 minutes. Adjust seasoning and serve.