2 Tbsp. olive oil
1 c. chopped onion
3 cloves garlic, minced
2 cans (14 1/2 oz each) Italian style stewed tomatoes, undrained
3 c. 1/3 less-salt chicken broth
1 can (15 oz.) cannellini beans or great northern
1/4 c. chopped fresh Italian parsley
1 tsp. dried basil leaves
1/4 tsp. black pepper
4 oz. uncooked small shell pasta
Heat oil in 4 qt. Dutch oven over medium heat until hot; add
onion and garlic. Cook and stir 5 min. or until onion is tender.
Stir tomatoes with liquid, chicken 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
uncovered 10 min. Add pasta to Dutch oven. Simmer covered 10-12
min. or until pasta is just tender. Serve immediately. Garnish as
desired. Makes 8 servings.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.