About this recipe:A seasoned, savoury bean and pasta soup. Garnish with basil and Parmesan cheese.
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 (400g) cans stewed tomatoes
3 cups (750ml) low-sodium chicken broth
1 (400g) can cannellini beans
1/4 cup chopped fresh parsley
1 teaspoon dried Italian basil leaves
1/4 teaspoon ground black pepper
2/3 cup (70g) seashell pasta
Directions Prep:20min › Cook:40min › Ready in:1hr
Heat oil in 4-litre 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.