Pasta Bean Soup

By á-47

Ingredients

• 1 large onion, chopped
• 1 large carrot,chopped
• 1 celery rib, chopped
• 2 Tbsp. olive oil
• 3 garlic cloves, minced
• 4 cups chicken broth
• 3/4 cups uncooked small pasta shells
• 2 tea. sugar
• 1 1/2 tea. Italian seasoning
• 1/4 tea. crushed red pepper flakes
• 2 cans (15 oz each) white kidney or cannellini beans, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 3 Tbsp. grated Parmesan cheese

Preparation

Step 1

In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.

Bring to a boil Reduce heat simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes.

Garnish with Parmesan cheese.