Pasta & Beans

Ingredients:

• 1 container (1 lb.), Ditalini, Mini Egg Bow, or Orzo Pasta (Mini egg bows are my fave)

• 1 container (14 oz.), Small White Beans

• 1 container (15 oz.), Petite Cut Diced Tomatoes

• 5 Garlic Cloves, Fresh

• 1 container (4 cups), Chicken Stock + and extra can or two to tweak the consistency you like.

• 1 Cup, Canned Tomato Sauce (15oz Can)

• 1 1/2 fluid ounce, Olive Oil

• Italian seasoning to taste (about 2 tablespoons)

• Salt and red pepper flakes to taste

Directions:

In a medium pot, add olive oil and sliced or diced garlic cloves (your preference).  Put the heat at medium to cook the garlic a little but don't let it burn.

Add the petite tomato sauce, diced tomato's and small white beans.  Stir and let that get hot for a couple minutes.

Add all the seasonings (Italian seasoning, salt, red pepper).  Mix well.

Add the chicken stock and put heat on high to bring to a boil.

Once boiling, add pasta.  Bring back to a boil, then lower heat to a simmer for about 5 minutes or so.  You want the pasta to be a little hard 

Turn off heat and let it sit for 20 minutes before eating.  Add more chicken stock/broth as needed to get the consistency you like.

Top with parmesan or pecorino romano grated cheese and enjoy!