Pasta e Fagioli

By stretchina

Ingredients

• 2 tblsps. olive oil
• 1 cup onions, chopped
• 3 cloves garlic, minced
• 2 (14.5 oz.) cans stewed tomatoes
• 3 cups low-sodium chicken broth
• 1 (15 oz.) can cannellini beans
• 1/4 cup chopped fresh parsley
• 1 tsp. dried basil leaves
• 1/4 tsp. ground black pepper
• 1/4 lb. seashell pasta

Details

Servings 8

Preparation

Step 1

1. Heat oil in 4 qt. Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, uncovered.
3. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.