This is really yummy and a new favorite! Some notes:
-we used 1 can white beans and 1 can light kidney beans—this was fine!
-i added at least 1 tsp of crushed red pepper and would do the same next time :)
-3/4 tsp salt was enough even with low sodium/no sodium beans
-definitely do the 1 tbsp (or more) of fresh lemon juice at the end
-i stirred in like 1/2 cup of chopped parsley leaves. Even as a not-huge parsley fan I think it was good in the soup.
-i only added 1 celery rib as I’m not a big fan and I’m happy I did that
-i forgot the step where you cook the tomato sauce without adding water/broth—not sure how this would’ve changed the flavor palette
-we used elbow pasta. I think the recipe asks to cook it for too long. It should go in with just 10 minutes remaining—otherwise it overcooks and overexpands when you put it in the fridge.
