Pasta and Bean Soup

By MarieR

Ingredients

• 1 tablespoon oil
• 1 cup onion chopped
• 1 cup celery chopped
• 1/2 cup carrot chopped
• 2 cloves garlic minced
• 3 cans (14 1/2-ounces each) chicken broth
• 2 cans (about 14-ounces each) Northern white beans
• 1 can (about 14-ounces) tomatoes peeled and diced
• 1 teaspoon oregano
• 1 teaspoon basil dried
• 1/2 teaspoon pepper
• 2 bay leaves
• 3 ounces (about 3/4- cups) macaroni, uncooked, sm shells
• 4 ounces cheese, your choice shredded
• 1/4 cup fresh parsley optional

Details

Servings 1

Preparation

Step 1

Heat oil over medium heat until hot. Add onions, celery, carrots and garlic; cook and stir 4 minutes.
Add broth, beans, tomatoes, oregano, basil, pepper and bay leaves. Bring to a boil. Add macaroni.
Add additional vegetables of your choice at this time, if desired.
Reduce heat to medium; cook 10-13 minutes or until macaroni and vegetables are tender.
Remove bay leaves.
Sprinkle each serving with cheese.
Yield: 10 (1-cup) servings.