Pasta e Fagioli

Ingredients -

2 tablespoons Olive Oil
1 cup chopped Onion
3 cloves Garlic, minced
3 cups low-sodium Chicken Broth
2 (14.5 ounces) cans Stewed Tomatoes, un-drained
1 (15 ounces) can Cannellini Beans, un-drained
1/4 cup chopped Fresh Parsley
1 teaspoon Dried Basil Leaves
1/4 teaspoon Fresh Ground Black Pepper
1/4 pound Seashell Pasta

Preparation:

1. Add olive oil to stockpot. Heat over medium heat.

2. Add onions and garlic to hot oil.

3. Sauté 5 minutes to soften onion.

4. Stir in chicken tomatoes with juice, Cannellini beans with liquid, chopped fresh parsley, dried basil, fresh ground black pepper.

5. Bring to boil over medium-high heat. Stir occasionally.

6. Reduce heat to low. Simmer 10 minutes.

7. Stir in pasta. Simmer 8 minutes.

8. Serve hot.

Soup Making Tip

Adding Pasta To Soups

Precook pasta before adding to soup. Much of the starch will be left in the pasta water. Remove and drain. Add pasta to soups at the very end of the cooking process.

Soup Making Tip

Cannellini Beans

Canned cannellini beans save substantial time over using dried cannellini beans which must be pre-soaked for hours before use.