Tuscan Pasta and Bean Soup

By jenncrose

Ingredients

• 1 can (28 oz.) Contadina® Crushed Tomatoes with Roasted Garlic
• 2 Tbsp. olive oil
• 1 cup chopped onion
• 2 cans (14.5 oz. each) chicken broth
• 1 can (15 oz.) kidney bean or pinto beans, undrained
• 2 Tbsp. chopped fresh parsley, or 2 tsp. dried parsley, crushed
• 2 tsp. basil dried and crushed
• 1/4 tsp. black pepper
• 1/2 cup dry small shell pasta or macaroni

Details

Servings 1
Cooking time 30mins
Adapted from contadina.com

Preparation

Step 1

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Stir in tomatoes, broth, beans, 1/3 cup water, basil, parsley and pepper. Bring to boil.

2. Add pasta; reduce heat to low. Cook, stirring occasionally, 12 to 15 minutes or until pasta is tender.