PASTA E FAGIOLI
1 Tbspolive oil
1 cchopped red onion
2 clovegarlic minced
1 tspbasil, dried
4 clower sodium chicken broth
1 can(s)14 1/2 oz. diced tomatoes with basil, garlic and oregano
1 15oz. can(s)white beans, drained and rinsed
1/4 cgrated pecorino romano cheese
How to Make PASTA E FAGIOLI
- Heat the oil in a soup pot set over medium high. Add the onion, garlic, basil and carrots and cook, stirring for 3-4 minutes.
- Add the broth and tomatoes and bring to a boil.
- Stir in the pasta and cook 8 minutes or until nearly al dente.
- Stir in the beans and cook another two minutes. The pasta should be tender but not mushy and the soup should be fairly thick. Ladle the soup into bowls and top with grated cheese.