3 cups of chicken broth (low sodium) 2 cups of boiling water for pasta and 1 cup goes in bean mixture
2 cupselbow(Affiliate Link) pasta (gluten free or regular)
Salt and Pepper (optional)
Instructions
Cut the carrots, onion, and garlic. Set aside.
Bring 1/2 water (1 cup) and 1/2 (2 cups) chicken broth to a boil in a medium saucepan. Add elbow(Affiliate Link) pasta and cook according to the box (7 minutes or so).
In a large skillet, add 1-2 Tbsp olive oil(Affiliate Link) heat and garlic, onion, carrot. Saute for 5 minutes or until onion and carrots are soft. Add rosemary, parsley, and basil and stir. Add salt and pepper if desired.
Add 1 cup of chicken broth to cover the beans mixture. Stir and heat for another 5-10 minutes until thicker.
Drain pasta and add to the bean mixture. If it looks dry, add some non-dairy spread and stir.
