INGREDIENTS
2
tablespoons olive oil
1
cup chopped onion
3
cloves garlic, minced
2
cans (14-1/2 ounces each) Italian-style stewed tomatoes, undrained
3
cups reduced-sodium chicken broth
1
can (about 15 ounces) cannellini beans (white kidney beans), undrained*
1/4
cup chopped fresh Italian parsley
1
teaspoon dried basil
1/4
teaspoon black pepper
4
ounces uncooked small shell pasta
*One can (about 15 ounces) Great Northern beans, undrained, can be substituted for cannellini beans.
PREPARATION:
- Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until onion is tender.
- Combine tomatoes with juice, broth, beans with liquid, parsley, basil and pepper into Dutch oven; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, covered, 10 minutes.
- Add pasta to Dutch oven. Simmer, covered, 10 to 12 minutes or until pasta is just tender. Serve immediately. Garnish as desired.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Sodium
661 mg
Protein
12 g
Fiber
6 g
Carbohydrate
37 g
Saturated Fat
1 g
Total Fat
6 g
Calories from Fat
23 %
Calories
217
DIETARY EXCHANGE:
Fat
1
Vegetable
1
Starch
2
