ITALIAN PASTA AND BEAN SOUP

By porklion

Ingredients

• 1 Tbsp plus 2 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 6 cups reduced sodium chicken broth
• 1-1/2 cups farfallini or other small pasta
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes in juice
• 1/2 cup chopped parsley

Preparation

Step 1

1. Heat 1 Tbsp of the oil in a 3 quart saucepan over medium-high heat. Add onion and saute 5 minutes or until light golden.

2. Add broth and bring to a boil. Add pasta and cook 5 minutes.

3. Stir in beans and tomatoes, cook 4 minutes or until pasta is tender. Remove from heat.

4. Stir in parsley and remaining oil - if you want.