- 1/2 of 16 oz. box of whole wheat elbow macaroni
- 4 large (19 oz.) cans of cannellini beans
- 3 large carrots
- 4 stems of celery
- 2, 32 oz. containers of chicken broth
- 1/2 clove of fresh garlic
- salt and pepper
- 1 tsp. of olive oil
- 1 tbsp. of tomato paste
While the noodles are cooking, open your cans of beans and drain them; do not rinse them off. You want the starch of the beans to remain on them because this is what will make your soup thicken.
Cook the garlic in the oil until they turn golden brown. Once this happens you must move fast and remove the garlic from the oil. This step is purely done to add an amazing flavor to your soup.
Stir this all together and then put the lid on the pot and bring it to a boil.