Italian Pasta and Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An easy and quick soup. Originally from Woman's Day magazine, with a few tweaks to make it my own. Ingredients:
1 tbsp extra-virgin olive oil |
1 medium onion, chopped |
2 tbsp garlic |
6 cups low-sodium chicken broth |
3 ounces pasta |
30 ounces cannellini beans, rinsed and drained |
14 1/2 ounces diced tomatoes |
1/2 cup parsley |
1/4 c grated parmesean cheese |
Directions:
1. Heat olive oil in a 3qt saucepan over medium-high heat. Add onion and saute 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute.
2. Add broth and bring to a boil. Add pasta and cook 5 minutes.
3. Stir in beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.
4. Stir in parsley, and cheese.
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