Italian Pasta and Bean Soup

By barbsjustagirl

Ingredients

• 1 Tbsp plus 2 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 Tbsp minced garlic
• 6 cups reduced-sodium chicken broth
• 1 1⁄2 cups farfallini (small bowtie pasta), tubettini or other small pasta
• 2 cans (about 15 oz each) cannellini beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes in juice
• 1 ⁄2 cup chopped parsley
• 1 ⁄4 cup grated Parmesan

Preparation

Step 1

Heat 1 Tbsp of the oil in a 3-qt saucepan over medium-high heat. Add onion and sauté 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute.
Add broth and bring to a boil. Add pasta and cook 5 minutes.
Stir in beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.
Stir in parsley, cheese and remaining 2 tsp oil.