This rich and savory soup can be a complete meal in itself, served with a side order of garlic toast and a big smile! Enjoy!
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 cans stewed tomatoes
3 cups chicken broth
1 can (15 ounce) cannelloni beans
¼ cup fresh parsley
1 teaspoon dried basil leaves
¼ teaspoon ground pepper
¼ pound seashell pasta

1. Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2. Add undrained tomatoes, undrained beans, chicken broth, parsley basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for about 1 minute and then simmer for 10-12 minutes, covered.
3. Add pasta to Dutch oven and simmer for about 10-12 minutes or until pasta is tender. Serve immediately.

Serves 4

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