Pasta e Fagioli

• 1 medium onion, chopped
• 1 (14 ounce) canrecipe-ready tomatoes seasoned with basil garlic & oregano
• 1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans (drained & rinsed)
• 2 cups low sodium chicken broth or 2 cups low sodium vegetable broth
• 1 cup dry pasta (such as rotini or elbow macaroni)
• 1 ounce freshly grated parmesan cheese or 1 ounce pecorino cheese

1. Generously coat a large saucepan or Dutch oven with olive oil cooking spray and set over medium heat.
2. Add onions and cook, stirring, until they have begun to soften, about 5 minutes.
3. Stir in the tomatoes and their juices, beans and broth.
4. Add a generous grinding of black pepper.
5. Bring to boil and cook for 5 minutes.
6. Stir in Pasta and cook until tender but firm, about 12 minutes.
7. Add more stock, pepper and salt, if needed.
8. Ladle the thick soup into bowls and sprinkle with grated cheese.

onion, canrecipeready, great northern beans, chicken broth, pasta, parmesan cheese

Taken from www.food.com/recipe/pasta-e-fagioli-44672 (may not work)