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Pasta e Fagioli I
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"Decadent soup that doubles as a satisfying meal, serve with garlic toast for the perfect pairing."
Ingredients:
- 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
- 0.25 cup chopped fresh parsley
- 1 teaspoon dried basil leaves
- 0.25 teaspoon ground black pepper
- 0.25 pound seashell pasta
Instructions:
- In a 4-quart Dutch oven, heat oil over medium heat until hot. Add onion and garlic; sauté for 5 minutes or until onion is tender.
- Combine the juicy undrained tomatoes, flavorful undrained cannellini beans, savory chicken broth, fresh parsley, aromatic basil, and a sprinkle of pepper in a Dutch oven. Bring to a vigorous boil over high heat, stirring occasionally. Simmer covered for 10 minutes after boiling for 1 minute.
- Simmer pasta in Dutch oven for 10-12 minutes until tender. Serve right away and savor every bite.
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