Tuscan Navy Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced or pressed
- 3 cups vegetable broth
- 16 ounces can peeled tomatoes (undrained), chopped
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt & pepper to taste
- 1/2 cup small uncooked pasta (elbow, shells, etc.)
- 16 ounces can navy beans with liquid
- grated Parmesan cheese (optional)
Instructions
Heat olive oil in a large soup pot over medium heat. Add onion and saute a bout 1 minute. Add garlic, broth, tomatoes, and spices. Bring to a boil. Stir in pasta. Reduce heat to law and cover. Simmer about 10 minutes, stirring occ asionally. Add beans and heat through. Top each serving with 1 tablespoon of Parmesan cheese, if desired.
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