Tuscan Bean and Pasta Soup

Name: Tuscan Bean and Pasta Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 1 garlic clove, minced; 1 (28 ounce) can crushed tomatoes; 2 (14 1/2 ounce) cans fat-free chicken broth; 1 (15 ounce) can kidney beans, undrained; 2 teaspoons dried basil; 2 teaspoons dried parsley; 2 tablespoons sugar; 1/4 teaspoon pepper; 1/3 cup water; 1/2 cup dried small whole wheat pasta (shells or broken noodles)

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Recipe by janem123

This is adapted from a recipe at contadina.com. It makes is a lovely soup.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons olive oil
1

small onion, chopped
1

garlic clove, minced
1

(28 ounce) can crushed tomatoes
2

(14 1/2 ounce) cans fat-free chicken broth
1

(15 ounce) can kidney beans, undrained
2

teaspoons dried basil
2

teaspoons dried parsley
2

tablespoons sugar
¹⁄₄

teaspoon pepper
¹⁄₃

cup water
¹⁄₂

cup dried small whole wheat pasta (shells or broken noodles)

DIRECTIONS

Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook 2-3 minutes.
Stir in tomatoes, broth, beans, sugar, 1/3 cup water, and seasonings. Bring to boil.
Add pasta and reduce heat to low. Cook, stirring occasionally, for 12-15 minutes or until pasta is tender.

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