Zuppa di Pasta e Fagioli

2 Tbs olive oil
2 ribs celery, sliced
1 carrot, sliced into half-moons
2 cloves garlic, minced
2 19oz cans cannellini beans, rinsed and drained
4 cups vegetable broth
15oz can crushed tomatoes
1 cup water, or more if needed
2 tsp dried thyme
3 bay leaves
salt and pepper
2 cups gluten-free pasta

1) Heat olive oil in a large pot over medium heat.
2) Add celery, carrot and garlic. Saute for 5 minutes until celery begins to soften slightly.
3) Add beans, broth and tomatoes.
4) Add water, starting with just 1 cup.
5) Add thyme and bay leaves. Season with salt and pepper.
6) Bring to a boil over medium-high heat.
7) Add gluten-free pasta. Reduce heat to low, cover and let simmer for about 10 minutes.
8) Remove bay leaves and serve hot.

Review: This made so much food! It was a wonderfully hearty dish for our cold, snowy days. Unfortunately, the gluten-free pasta behaves a little differently. It continued to soak up the broth and the leftover bowls were more of a pasta dish and less of a soup. This may change based on what kind of pasta you use. My absolute favorite is made by Trader Joe's and is a quinoa/brown rice mix.

Adapted from:
http://www.theglutenfreevegan.com/2012/05/zuppa-di-pasta-e-fagioli/