4-5 cloves garlic, minced
3 tbls olive oil
1 and 1/2 carrots, finely chopped
1 and 1/2 celery stalks, finely chopped
3 stems fresh rosemary, left whole
several sprigs fresh thyme, leaves stripped & chopped (2-3 tbls)
coarse salt and pepper, to taste
4 (14 oz) cans low-sodium chicken broth
2 (15 oz) cans cannelloni beans, rinsed & drained
1 1/2 cups ditalini noodles, uncooked or elbow macaroni, uncooked
grated Romano or Parmesan cheese, to taste
Heat garlic in olive over medium heat in deep pot. Add vegetable, rosemary stems, thyme, salt, and pepper. Cover and cook 5 minutes, stirring occasionally. Add broth and bring to a boil. Add beans and ditalini. Reduce heat to a simmer and cook 10 minutes, until noodles are al dente. Serve immediately with a generous amount of cheese and crusty bread. Serves 6.
To Freeze: Prepare recipe according to directions, excluding the ditalini noodles and cheese. Cool veggie-broth mixture completely. Ladle into gallon freezer bag. Remove all air, seal, and freeze. Have on hand ditalini noodles and cheese for serving day.
Serving Day: Thaw veggie-broth mixture. Pour into deep pot and bring to a boil. Reduce heat to a simmer and add ditalini noodles. Finish according to above directions.