Italian Pasta and Bean Soup

Italian Pasta & Bean Soup Recipe          Nancy Harrison

Ingredients

·         1 Tbsp plus 2 tsp extra-virgin olive oil

·         1 medium onion, chopped

·         2 Tbsp minced garlic

·         6 cups reduced-sodium chicken broth

·         1 1⁄2 cups farfallini (small bowtie pasta), tubettini or other small pasta

·         2 cans (about 15 oz each) cannellini beans, rinsed and drained

·         1 can (14.5 oz) diced tomatoes in juice

·         1⁄2 cup chopped parsley

·         1⁄4 cup grated Parmesan

Preparation

1. Heat 1 Tbsp of the oil in a 3-qt saucepan over medium-high heat. Add onion and sauté 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute.

2. Add broth and bring to a boil. Add pasta and cook 5 minutes.

3. Stir in beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.

4. Stir in parsley, cheese and remaining 2 tsp oil.