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Pasta e Fagioli I recipe

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

Instructions:

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.