Description
Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans stewed tomatoes
- 3 cups low-sodium chicken broth
- 1 (15 ounce) can cannellini beans
- ¼ cup chopped fresh parsley
- 1 teaspoon dried basil leaves
- ¼ teaspoon ground black pepper
- ¼ pound seashell pasta
Instructions
- 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 and enjoy.
Servings: 8