Italian Bean & Pasta Soup

• 3 Tablespoons Extra Virgin Olive Oil (EVOO), Divided Use
• 1 whole Onion, Medium Size, Diced
• 2 Tablespoons Garlic, Minced
• 6 cups Chicken Broth
• 1-1/2 cup Farfalline Pasta, Uncooked
• 2 cans (15 Oz. Size) Cannellini Beans, Rinsed And Drained
• 1 can (14 Oz. Size) Diced Tomatoes With Juice
• 1/2 cups Parsley, Chopped
• 1/4 cups Fresh Parmesan Cheese, Grated

1. Heat 1 tablespoon of the EVOO in a 3 quart saucepan over medium high heat.
2. Add onion and saute 5 minutes or until light golden.
3. Add garlic and cook, stirring for 1 minute longer.
4. Add broth and bring to a boil.
5. Add pasta and cook 5 minutes.
6. Stir in beans and tomatoes and cook 4 minutes or until pasta is tender.
7. Remove from heat.
8. Stir in parsley, parmesan and remaining EVOO.
9. Serve with French bread and enjoy!

olive oil, onion, garlic, chicken broth, pasta, beans, tomatoes, parsley, ubc

Taken from tastykitchen.com/recipes/soups/italian-bean-pasta-soup/ (may not work)