Light Pasta E Fagiole

• 2 cans drained cannellini beans
• 1 Tbsp. olive oil
• 3 large cloves garlic, minced
• 2 c. onion, chopped
• 1 c. celery, chopped
• 1 carrot, chopped
• 3 (14 1/2 oz.) cans chicken broth
• 2 bay leaves
• 1 Tbsp. dried oregano
• 1 tsp. cracked pepper
• 1 lb. can stewed tomatoes, chopped
• 1 Tbsp. dried basil
• 8 oz. dry weight pasta, cooked and drained
• shredded Parmesan

1. In a large
2. saucepan
3. with
4. cover, saute garlic, onion, celery and carrottn
5. olive
6. oiltntil
7. tender.tdd
8. beans, broth, bay leaves, pepper and oregano. Bring to a boil.
9. Cover and simmer 15 minutes.
10. Add
11. tomatoes
12. and
13. basil.
14. Simmer 15 minutes.
15. Add pasta and heat through. Remove bay leaves before serving.
16. Put in soup
17. bowls
18. and
19. sprinkle with the shredded Parmesan.

cannellini beans, olive oil, garlic, onion, celery, carrot, chicken broth, bay leaves, oregano, cracked pepper, tomatoes, basil, dry weight pasta, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=435167 (may not work)