INGREDIENTS
15 oz
canned cannellini beans
3 larges
carrots
2
celery stalks
3
garlic cloves
2 Tablespoons
olive oil
1 medium
onion
1 tsp
oregano
2 Tablespoons
parmesan cheese
3 Tablespoons
parsley
8 oz
pasta
2 1/2 Tablespoons
potatoes
6 servings
Salt & Pepper
1 1/2 Tablespoons
salted butter
2 media
tomatoes
30 oz
vegetable broth