Easy Pasta And Bean Soup

• 1 Tbsp. oil
• 1 c. chopped onion
• 1 c. chopped celery, diced
• 1/2 c. carrots, diced
• 2 garlic cloves
• 3 (14 1/2 oz.) fat-free chicken broth
• 2 (15.5 oz.) cans Great Northern beans
• 1 (14.5 oz.) diced, peeled tomatoes, undrained
• 1 tsp. dried oregano
• 1 tsp. basil
• 1/2 tsp. pepper
• 2 bay leaves
• 3 oz. uncooked mini-shell macaroni
• 1/4 c. chopped parsley
• 1 c. shredded Swiss cheese

1. Heat oil in a stockpot over medium heat; add onions, celery, carrots and garlic.
2. Cook and stir for 4 minutes.
3. Add broth, drained beans, tomatoes, oregano, basil, pepper and bay leaves. Bring to a boil.
4. Add macaroni.
5. Reduce heat to medium; cook 10 to 12 minutes.
6. Remove bay leaves.
7. Sprinkle soup with parsley and shredded Swiss cheese.

oil, onion, celery, carrots, garlic, chicken broth, cans great northern beans, tomatoes, oregano, basil, pepper, bay leaves, macaroni, parsley, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059113 (may not work)