Pasta And Bean Soup

Makes 6 servings

Sara

ingredients

1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 crushed garlic cloves
10 ounce can chicken broth diluted with 1 can water or 2 1/2 cups chicken bouillon
28 ounce can tomatoes, including juice
1 1/2 teaspoon Italian seasoning or 1 teaspoon dried basil plus 1/4 teaspoon each of rosemary and oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
19 ounce can white kidney or Romano beans, drained
3 cups small shell pasta or 2 cups macaroni, about half of a 450g package
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese

1
1. Place oil in a large saucepan set over medium heat. Stir in onion, carrots, celery and garlic. Cook, uncovered, stirring often, until onion is soft, about 5 minutes. Add broth, tomatoes and juice, seasonings and beans. Break up tomatoes. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Stir occasionally.
2
2. Then, uncover, increase heat to medium-high and bring to a boil. Stir in shells and boil gently, uncovered, stirring often, until pasta is al dente, about 8 minutes. If you want more broth, add additional hot broth or water. Stir in basil and Parmesan. Serve right away.