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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.

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