If you have never eaten fresh homemade pesto before, then you are in for a real treat & one that cannot be beat!

Ingredients:

• 3 T. extra virgin olive oil
• 3 ribs organic celery, chopped
• 1 small organic onion, chopped
• 3 to 4 medium-sized organic garlic cloves, finely minced
• 4 c. organic chicken broth, or homemade, divided
• 1 tsp. dried organic oregano
• 1 tsp. dried organic basil (1 tablespoon fresh)
• 3 sprigs fresh organic rosemary, finely chopped (or 1 tsp. dried organic rosemary)
• Pinch of crushed organic & gluten free red pepper flakes (optional)
• 3 medium organic tomatoes, finely chopped seeds & pulp removed
• 2 medium organic tomatoes, seeds & pulp removed, pureed
• 3/4 cups uncooked Ditalini or elbow pasta
• 1 can cannellini beans with liquid
• Salt & pepper, to taste

Instructions:

1. In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery and onions & sauté until tender, but not mushy. Add garlic & cook for 30 seconds to one minute. Do not brown.
2. Add 2 1/2 c. of organic chicken broth to pot. Season with oregano, basil, rosemary & crushed red pepper flakes, if desired. Sprinkle with salt & pepper.
3. Add chopped & pureed tomatoes to pot. Simmer on low for 20 to 25 minutes. Add uncooked pasta & cook until tender. Approximately 10 minutes.
4. Add beans & reserved liquids to pot then heat through. Ladle into bowls & top with a dollop of fresh pesto, if desired.
5. Serve with freshly grated, or shaved Parmesan cheese & crusty Italian bread.