pasta e fagioli i

Ingredients

• Servings: 8
• 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
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 1/4 pound seashell pasta

Recipe

• 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.