Pasta Fagioli

This is a great winter, and especially Fridays in Lent meal, as its warm and full of protein and has no meat. My kids will pick around and only eat the pasta, but since it was boiled in the soup, the noodles absorb all the vitamins from the veggies, so I don't put up too much a fight beyond the primary tasting. You can also cook this in a cast iron stew pot, it will give you a little bit of extra iron, and the tomatoes will help your body absorb it all the better.

Pasta and Fagioli
Prep:5-10. Total 30ish
Serves 4-6
2 Tbsp Olive Oil
2 small carrots, finely chopped

2-3 rib celery, finely chopped

4 large cloves garlic, chopped

2 (15 ounce) cans cannelloni beans, rinsed and drained

1 28 oz can crushed tomatoes

1 quart vegetable stock
1 Tbsp pasta or Italian seasoning
½ lb small noodles
Soften carrots celery and garlic in large soup pan with olive oil. (about 5 minutes) stir in the beans, tomatoes, vegetable stock and seasoning. Bring to a boil. Stir in pasta and cook to al dente.