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Pasta & Bean Soup

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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

Details

Preparation time 15mins
Cooking time 35mins

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.

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