Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
Original recipe makes 8 servings
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
1/4 cup chopped fresh parsley
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
1/4 pound seashell pasta
Directions
- 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.
Nutrition
Calories: 185 kcal
Carbohydrates: 30.5 g
Cholesterol: 2 mg
Fat: 4.2 g
Fiber: 4.5 g
Protein: 8.2 g
Sodium: 272 mg