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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 beans, undrained 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. |