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Italian Pasta and Bean Soup Recipe

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This recipe for Italian Pasta and Bean Soup is from The Too Much Sugar for a Dime Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. + 2 tsp. extra-virgin olive oil
1 medium onion, chopped
2 T. minced garlic
6 c. reduced sodium chicken broth
1 1/2 c. farfalle pasta (small bow ties)
2 cans cannellini beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1/2 c. parsley
1/4 c. Parmesan cheese
Directions:
Directions:
Heat 1 T. of oil in a large pot over medium high heat. Add onion and saute 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute. add broth and bring to a boil. Add pasta and cook 5 minutes. Stir in beans and tomatoes. Cook 4 minutes until pasta is tender. Remove from heat. Stir in parsley and cheese and remaining 2 tsp. oil. Pass extra cheese for sprinkling on the top.
Personal Notes:
Personal Notes:
Good as it is... and easy... and quick to make, the flavor and appearance can be bumped up a notch by adding carrots and either fresh spinach or kale...as much as you would like. By so doing, you bump up the nourishment as well. A small sprinkle of Italian herbs would be justified by the bumped up taste as well.

 

 

 

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