Pasta E Fagioli

• 2 -3 large garlic cloves, peeled
• 1 bunch green onion, trimmed (scallions)
• 2 tablespoons olive oil
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes
• 2 (15 1/2 ounce) cans white beans (I use either Northern or cannellini)
• 4 cups chicken broth (32 oz. box) or 4 cups vegetable broth (32 oz. box)
• fresh basil (can use dried)
• 4 ounces small shell pasta (or substitute elbows or ditalini)
• grated parmesan cheese
• ground pepper

1. Process the garlic & the trimmed green onions (white part only) in a Cuisinart.
2. Cook this mixture about two or three minutes in olive oil on medium heat in a dutch oven or large saucepan.
3. Run the tomatoes (don't drain) through the processor slightly & add to the pan, stirring until the mixture is softened.
4. Puree the drained & rinsed beans in the Cuisinart & stir them into the ingredients already cooking.
5. Add the broth & blend very well.
6. Simmer on low for 20 minutes.
7. I add the 1/2 cup of uncooked pasta & cook for another 10 minutes at this point, so I don't have to use another pot.
8. Towards the very end of the 30 minutes, add the basil and freshly ground pepper to taste.
9. Top w/the grated cheese after ladling the soup into serving bowls.
10. Note: use vegetable broth in case you want to do a totally vegetarian soup.
11. However, I usually prepare it with chicken broth.
12. Try it both ways & see which you prefer!

garlic, green onion, olive oil, italianstyle stewed, white beans, chicken broth, fresh basil, shell pasta, parmesan cheese, ground pepper

Taken from www.food.com/recipe/pasta-e-fagioli-260591 (may not work)