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Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
- Preparing Time: -
- Total Time: -
- Served Person: 8
- 2 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried basil leaves
- 2 (14.5 ounce) cans stewed tomatoes
- 3 cups low-sodium chicken broth
- 3 cloves garlic, minced
- 1 (15 ounce) can cannellini beans
- 1/4 pound seashell pasta
- Carbohydrate 30.5
- Cholesterol 2
- Fat 4.2
- Protein 8.2
- Sodium 272
- Calories 185 calories;
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.
