Italian Pasta & Bean Soup

The temperatures are dropping and it's the perfect time to start simmering a tasty pot of soup on the stove! I found this delicious recipe from my recent Woman's Day magazine. Several ingredients I used right from my pantry and food storage.

By Woman's Day Kitchen

Simple and satisfying, this colorful soup contains a hearty mix of bow-tie pasta, cannellini beans, onion and diced tomatoes that’s perked up with garlic, parsley and grated Parmesan.

Recipe Ingredients

1 Tbsp plus 2 tsp extra-virgin olive oil*
1 medium onion, chopped
2 Tbsp minced fresh garlic ( or jarred*)
6 cups reduced-sodium chicken broth (or use water combined with chicken boullion*)
1 1⁄2 cups farfallini (small bowtie pasta), tubettini or other small pasta*
2 cans (about 15 oz each) cannellini* beans, rinsed and drained (these are white italian kidney beans or navy beans)
1 can (14.5 oz) diced tomatoes* in juice
1⁄2 cup chopped parsley* (fresh or dried)
1⁄4 cup grated Parmesan

*items recommended to have in your food storage

Recipe Preparation
1.) Heat 1 Tbsp of the oil in a 3-qt saucepan over medium-high heat. Add onion and sauté 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute.
2.) Add broth and bring to a boil. Add pasta and cook 5 minutes.
3.) Stir in beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.
4.) Stir in parsley, cheese and remaining 2 tsp oil.

Serve with breadsticks and a side garden salad! YUM!