PASTA & BEANS ITALIAN STYLE

By BobD

Ingredients

• A cross between pasta fagioli and minestrone, this soup is hardly a one-hit wonder.
• 2 tbsp. olive oil
• 1 cup onions, chopped
• 3 cloves garlic, minced
• 2 (14 1/2 oz.) cans Italian-style stewed tomatoes, undrained
• 3 cups reduced-sodium fat-free chicken broth
• 1 (15 oz.) can cannellini beans or great northern beans, undrained
• 1/4 cup fresh Italian parsley, chopped
• 1 tsp. dried basil leaves
• 1/4 tsp. black pepper
• 4 oz. small shell pasta, uncooked
• Parmesan cheese, freshly grated

Preparation

Step 1

Heat oil in a large pot over medium heat until hot.

Add onion and garlic to oil; sauté for 5 minutes or until onion is tender.

Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper. Bring to a boil over “high” heat, stirring occasionally.

Reduce heat to “low” and simmer, covered for 10 minutes. Add pasta.

Continue to simmer, covered for about 10 minutes or until pasta is tender.

Garnish with freshly grated Parmesan cheese.