Hearty cannellini beans and comforting pasta cook in a veggie-packed sauce to make this easy spin on the classic Italian dish.
Heat the olive oil in a large, deep skillet over medium-low heat. Stir in the onion, celery, carrots. garlic, sage, and 1/4 teaspoon salt. Cook for about 10 minutes until the onions are translucent and the carrots are tender. Increase the heat to medium and add the chicken or vegetable broth. Cover the pot and bring to a simmer. Stir in the pasta. Re-cover the pot and cook, stirring occasionally, for 8-10 minutes until the pasta is tender—timing will vary based on the type of pasta you're using. Stir in the cannellini beans, crushed tomatoes and parsley and cook for a few minutes more, just until the beans are warmed through. Taste to add more salt if needed and black pepper if desired. Serve with grated Parmesan cheese, if desired.