1 8-ounce package Ancient Harvest Gluten Free Rotini Pasta
2 medium yellow onions, chopped
1 red bell pepper, chopped
¼ cup extra-virgin olive oil
3 garlic cloves, minced
2 medium carrots, diced
1 zucchini, diced
1 celery stalk, diced
2 tablespoons tomato paste
1 cup low sodium chicken or vegetable broth
2 cups cherry tomatoes, halved
2 15-ounce cans cannellini (white kidney) beans, rinsed and drained OR ½ pound dried cannellini beans, soaked and cooked
1 tablespoon finely chopped fresh rosemary
2 teaspoons balsamic vinegar
To serve: ½ cup freshly grated parmesan, chopped basil and parsley
Pulse onions and pepper in a food processor until finely chopped but not puréed and set aside. Heat oil in a large skillet over medium heat. Add onion and pepper mixture and cook, stirring often, approximately 5 minutes, or until onions are soft and translucent.
Stir in garlic, carrots, zucchini, celery, tomato paste, broth, cherry tomatoes, beans, rosemary, and vinegar. Cook, stirring, until beans are heated through and vegetables softening, another 5 to 10 minutes. Season with salt and pepper to taste.
Bring to boil, then reduce heat, partially cover, and simmer gently, stirring occasionally, 20 minutes.
While vegetable mixture is simmering, prepare pasta according to package directions. Serve topped with ragout and a sprinkling of parmesan cheese and fresh herbs, if desired.