Ingredients

• 2 TBSP olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 cans Italian-style stewed tomatoes, undrained
• 3 cups fat-free reduced-sodium chicken broth
• 1 can cannellini beans (white kidney beans), undrained
• 1/4 cup chopped fresh Italian parsley
• 1 tsp dried basil leaves
• 1/4 tsp black pepper
• 4 ounces uncooked small shell pasta (I generous cup – we like it thick)

Directions

1. Heat oil in a Dutch oven over medium heat until hot; add onion and garlic. Cook and stir 5 minutes or until onion is tender. Stir tomatoes with liquid, chicken broth, beans with liquid, parsley, basil and pepper into Dutch oven; bring to boil over high heat, stirring occasionally. Reduce heat to low. Simmer, covered, 10 minutes. Add paste. Simmer, covered, 10 to 12 minutes or until pasta is just tender. Serve. Garnish with shredded Parmesan cheese, if desired.

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