Quick Pasta And Bean Soup

• 1 Tbsp. oil
• 1 c. chopped yellow onion
• 1 c. chopped celery
• 1/2 c. chopped green onion
• 1/2 c. chopped carrots
• 2 cloves garlic, minced
• 3 cans chicken broth or 5 1/2 c. homemade chicken broth, skimmed
• 1 can Northern beans, drained
• 1 can white navy beans, drained
• 1 can diced, peeled tomatoes, chopped (undrained)
• 1 can white potatoes, chopped and drained
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. pepper
• 2 bay leaves
• 1 c. small shell macaroni (uncooked)
• 1 c. shredded Swiss cheese
• fresh parsley

1. Heat oil in stockpot until hot.
2. Add yellow onion, celery, green onion, carrots and garlic.
3. Cook over medium heat until hot, about 4 to 5 minutes.
4. Add broth, beans, tomatoes, potatoes and spices.
5. Bring to a boil.
6. Add macaroni.
7. Reduce heat and cook 15 minutes or until macaroni and vegetables are tender.
8. Remove bay leaves.
9. Spoon into bowls and sprinkle with Swiss cheese and parsley.

oil, yellow onion, celery, green onion, carrots, garlic, chicken broth, northern beans, white navy beans, tomatoes, white potatoes, oregano, basil, pepper, bay leaves, shell macaroni, swiss cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773231 (may not work)