1 /4 cup Pure Olive
8 celery stalks diced
1 large onion,diced
3 medium potatoes,sliced
1 can 28 oz. Italian Peeled Tomatoes, chopped, with juice
1 can Red Romano Beans (drained and cleaned)
8 cups chicken stock
1 cup frozen peas
1 /4 lb Spaghetti
2 tbsp fresh basil,chopped
salt and pepper
1 • Heat olive oil in skillet.Add celery, carrots and onion.Cook about 5 minutes, stirring occasionally.
2 • Add potatoes, beans, tomatoes with juice,and chicken stock.Season with salt and pepper to taste.Cook for 15 minutes.
3 • Add peas and spaghetti broken in small pieces.Cook 7-8 minutes,or until spaghetti are tender.Add basil and serve with Parmesan cheese on top.
Serves 6 to 8 people.