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 Olive Oil
 ½ Large Onion
 3 Garlic Cloves, minced
 2 14.5 oz cans Italian Style Stewed Tomatoes
 3 cups Chicken Broth
 1 Can Cannellini Beans
 ¼ cup Chopped Parsley
 1 tsp Dried Basil Leaves
 ¼ tsp Pepper
 4 oz uncooked small shell pasta

1

Heat oil in a dutch oven over medium heat and add onion and garlic. Cook for about 5 minutes or until onion is tender

2

Stir in the two cans of tomatoes with juice, chicken broth, beans with liquid, parsley, basil and pepper with the onion and garlic. Increase heat to high and bring to a boil stirring occasionally. Reduce heat to low and simmer uncovered for about 10 minutes.

3

Add Pasta to the Dutch oven and cook until pasta is tender. You may have to add chicken broth if the shells soak it up. Only add little bits at a time till desired soup consistency.

Ingredients

 Olive Oil
 ½ Large Onion
 3 Garlic Cloves, minced
 2 14.5 oz cans Italian Style Stewed Tomatoes
 3 cups Chicken Broth
 1 Can Cannellini Beans
 ¼ cup Chopped Parsley
 1 tsp Dried Basil Leaves
 ¼ tsp Pepper
 4 oz uncooked small shell pasta

Directions

1

Heat oil in a dutch oven over medium heat and add onion and garlic. Cook for about 5 minutes or until onion is tender

2

Stir in the two cans of tomatoes with juice, chicken broth, beans with liquid, parsley, basil and pepper with the onion and garlic. Increase heat to high and bring to a boil stirring occasionally. Reduce heat to low and simmer uncovered for about 10 minutes.

3

Add Pasta to the Dutch oven and cook until pasta is tender. You may have to add chicken broth if the shells soak it up. Only add little bits at a time till desired soup consistency.

Pasta e Fagioli
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