Pasta e Fagioli I || Gracefult Kitchen

Pasta

Classic Italian soup of pasta and beans with herbs and vegetables. Hearty, rustic, and perfect with crusty bread.

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

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.