Pasta E Fagioli Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
1 c. onion, chopped
3 cloves garlic, minced
2 (14.5 oz.) cans Italian-style stewed tomatoes (undrained)
3 c. chicken broth (reduced sodium, low-fat works fine)
1 (15 oz.) can cannellini beans (undrained, white kidney beans)
1/4 c. chopped fresh Italian parsley or 1 Tbsp. dried parsley leaves
1 tsp. dried basil leaves
1/4 tsp. ground black pepper
4 oz. uncooked small shell pasta (may use a bit more if you like a thicker soup)

Preparation

Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally.
Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender.
Serve immediately.
Enjoy!