Chicken Soup With Pasta and White Beans recipe

8 servings

2 (16 ounce) cans white beans, drained

1 cup small pasta, such as ditalini

1 (14.5 ounce) can diced tomatoes

2 teaspoons minced fresh rosemary

1/2 cup chopped fresh parsley

1/2 teaspoon salt and pepper to taste

1/2 cup grated Parmesan cheese

Prepare Fast Chicken Soup Base.

Bring to a simmer.

Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.

5-ounce can diced tomatoes; 2 tsps.

minced fresh rosemary.

Before removing from heat, stir in: 12 cup chopped fresh parsley.

Final touch: Add salt and pepper, to taste.

Serve soup with grated Parmesan cheese.