Ingredients
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2 tablespoons olive oil
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1 cup onion, chopped
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3 cloves garlic, minced
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1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, undrained
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1/4 cup fresh Italian parsley (chopped)
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1 teaspoon dried basil leaves
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1/4 teaspoon black pepper
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4 ounces small shell pasta (uncooked)
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parmesan cheese, freshly grated
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3 cups reduced-sodium fat-free chicken broth
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2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
Instructions
- Heat oil in a large pot over medium heat until hot.
- Add onion and garlic to oil.
- Sauté for 5 minutes or until onion is tender.
- Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
- Bring to a boil over high heat, stirring occasionally.
- Reduce heat to low and simmer, covered for 10 minutes.
- Add pasta.
- Continue to simmer, covered for about 10 minutes or until pasta is tender.
- Garnish with freshly grated Parmesan cheese if you desire.