Pasta e Fagioli I

Name: Pasta e Fagioli I
Yield: 8
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; ¼ cup chopped fresh parsley; 1 teaspoon dried basil leaves; ¼ teaspoon ground black pepper; ¼ pound seashell pasta

Recipe by CORWYNN DARKHOLME from allrecipes.com

Lunch

Ingredients

8 servings

•

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
•

¼ cup chopped fresh parsley
•

1 teaspoon dried basil leaves
•

¼ teaspoon ground black pepper
•

¼ 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.