Italian Pasta & Bean Soup

• 1 Tbsp plus 2 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 Tbsp minced garlic
• 6 cups reduced-sodium chicken broth
• 1 1/2 cups farfallini(small bowtie pasta or other small pasta)
• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes in juice
• 1/2 cup chopped parsley
• 1/4 cup grated parmesan

1. 1.)Heat 1 Tbsp of the oil in a 3-qt saucepan over medium-high heat. Add onion and saute 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute.
2. 2.) Add broth and bring to a boil. Add pasta and cook 5 minutes.
3. 3.)Stir beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.
4. 4.) Stir in parsley, cheese and remaining 2 tsp oil.

extravirgin olive oil, onion, garlic, chicken broth, bowtie pasta, cannellini beans, tomatoes, parsley, parmesan

Taken from www.epicurious.com/recipes/member/views/italian-pasta-bean-soup-50118166 (may not work)