Pasta e Fagioli
"Rich and savory, a wonderful soup, it can be a meal in itself, serve
with garlic toast, its great!"
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
3 cups vegetable broth
1 (15 ounce) can cannellini beans
1/4 cup chopped fresh parsley
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
1/4 pound whole wheat seashell pasta
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
at 5:55 AM on Sep. 28, 2010