2 stalks celery, diced
1 large onion, diced
2-3 stalks parsley, chopped
2 cloves garlic, minced
1 Tbsp. salt
Dash of crushed red pepper
1/4 cup olive oil
2 14.5-oz. cans cannellini beans, including liquid
1 15-oz. can whole tomatoes, including juice
4 cups water
1/2 lb. macaroni, uncooked
1 head of endive, coarsely chopped
• In a large pot over medium heat, sauté the celery, onion, parsley, garlic, salt, and red pepper in the olive oil until the celery and onion are soft—about 5 minutes.
• Add the beans, tomatoes, and water, bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 45 minutes.
• Add the macaroni and endive, return to a boil, and cook for 10 minutes. Serve hot.
Makes 4 servings