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)
- 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.
- 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.
- Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
- Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender.
- Serve immediately.
- 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)