Pasta & Bean Soup

By lynleywoman

Ingredients

• 1 tbsp olive oil
• 1 onion,finely chopped
• 2 carrots,finely chopped
• 2 celery stalks,finely chopped
• 3 crushed garlic cloves
• 10-oz can chicken broth diluted with 1 can water or 2 1/2 cups chicken bouillon
• 28-oz can tomatoes,including juice
• 1 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 19 oz can white kidney or romano beans,drained
• 3 cups small shell pasta or 2 cups macaroni
• 1/2 cup chopped fresh basil
• 1/2 cup grated parmesan cheese

Preparation

Step 1

Place oil in a large saucepan set over medium heat. Stir in onion, carrots,celery and garlic. Cook uncovered stirring often until onion is soft,about 5 minutes. Add broth,tomatoes and juice,seasonings & beans. Break up tomatoes. Increase heat to medium high and bring to a boil. Reduce heat to low,cover and simmer for 20 minutes. Stir occasionally.
Then uncover,increase heat to medium-high and bring to a boil. Stir in shells and boil gently,uncovered stirring often until pasta is al dente,about 8 minutes.Add more broth if needed. Stir in basil and parmesan.