Tuscan Bean And Pasta Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
1 (28 ounce) can crushed tomatoes
2 (14 1/2 ounce) cans fat-free chicken broth
1 (15 ounce) can kidney beans, undrained
2 teaspoons dried basil
2 teaspoons dried parsley
2 tablespoons sugar
1/4 teaspoon pepper
1/3 cup water
1/2 cup dried small whole wheat pasta (shells or broken noodles)

Preparation

Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook 2-3 minutes.
Stir in tomatoes, broth, beans, sugar, 1/3 cup water, and seasonings. Bring to boil.
Add pasta and reduce heat to low. Cook, stirring occasionally, for 12-15 minutes or until pasta is tender.