Pasta E Fagioli Soup

• 2 Tbsp. olive oil
• 1 c. onion, chopped
• 3 cloves garlic, minced
• 2 (14.5 oz.) cans Italian-style stewed tomatoes (undrained)
• 3 c. chicken broth (reduced sodium, low-fat works fine)
• 1 (15 oz.) can cannellini beans (undrained, white kidney beans)
• 1/4 c. chopped fresh Italian parsley or 1 Tbsp. dried parsley leaves
• 1 tsp. dried basil leaves
• 1/4 tsp. ground black pepper
• 4 oz. uncooked small shell pasta (may use a bit more if you like a thicker soup)

1. Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally.
3. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
4. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender.
5. Serve immediately.
6. Enjoy!

olive oil, onion, garlic, italianstyle stewed, chicken broth, cannellini beans, fresh italian parsley, basil, ground black pepper, shell pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97965 (may not work)