Pasta e Fagioli Recipe | Veggie Fest

Ingredients

• 1 (6-ounce) can tomato paste
• 4 cups water
• ½ tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoons crumbled dry basil
• 1 small onion, finely chopped
• ¼ teaspoon cayenne pepper
• Salt to taste
• 5 cups cooked Great Northern beans 3 (15-ounce cans), drained
• 8 ounces uncooked pasta shells or small mostaccioli (similar to penne pasta)*
• 2 small carrots, diced,
• 1 cup broccoli, chopped (optional)
• Freshly ground black pepper to taste