Pasta e Fagioli Soup

By á-7031

Ingredients

• 1/4 C olive or vegetable oil
• 4 cloves garlic, coarsely chopped
• 1 can 14 1/2 oz diced tomatoes
• 1 3/4 C chicken broth
• 2 tsp dried oregano
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 tsp garlic powder
• 2 cans 15 oz cannellini beans, not drained
• 1/4 Cup chopped fresh parsley
• 1/2 lb ditalini pasta
• 1/4 cup grated Parmesan cheese

Details

Adapted from olivegarden.com

Preparation

Step 1

In a large sauce pan, heat the oil over medium high heat; add the garlic and saute until golden. Add the tomatoes, broth, oregano, pepper, salt and garlic powder.
Reduce heat to medium and cook for 5 minutes, stirring frequently.
Add the cannellini and parsley and continue cooking for 10 minutes more, stirring frequently.
Meanwhile, in a medium sized pot of boiling salted water, cook the ditalini until just barely tender; drain and add to the cannellini mixture.
Add the Parmesan cheese, mix thoroughly, and serve.