Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes. Stir in garlic, oregano, basil, and red pepper flakes, and cook for another minute.
Add Tomatoes and Broth:
Pour in the crushed tomatoes and broth. Stir well to combine, scraping any browned bits from the bottom of the pot.
Simmer with Beans:
Add the cannellini and kidney beans to the pot. Bring to a simmer and cook for 15-20 minutes to allow the flavors to melt.
Cook the Pasta:
Meanwhile, cook the pasta in a separate pot according to package instructions. Drain and set aside.
Repair your broken zipper in 2 minutes with this foolproof trick – Problem solved
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Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen
Does anyone even remember this legendary actress? Well she is now 91 and she still looks yes u read it right NINETY-ONE
Creamy Beef and Shells
A classic! My nana used to make it and thankfully I saved her recipe
