INGREDIENTS
2 tbsp
extra-virgin olive oil
4 cloves
garlic, minced
3
ribs celery, diced
1
yellow onion, diced
5 cups
low sodium vegetable broth
1 28 ounce can
no salt added crushed tomatoes
1 tsp
dried basil
1
bay leaf
1 1/2 tsp
sea salt
1/2 tsp
black pepper
2 15 ounce cans
cannellini beans, drained and rinsed
1 cup
dried elbow macaroni or ditalini pasta
fresh basil and cashew parmesan for serving (optional)