Italian Pasta & Cannelli Bean Soup

Awash in soup! This weekend I made 5 different kinds of soup. I want to stock up the freezer. Also, a friend of mine is having back surgery, so I doubled the recipes. My daughter, Grace, walked into the kitchen and told me I need to enter a 12 step program! She thinks I’m nuts, and I am….

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Italian Pasta & Cannelli Bean Soup

Serves 6

1  Tbs olive oil
1  medium onion, chopped
Kosher salt and pepper
1  clove garlic, finely chopped
6  cups low-sodium chicken broth
1 1/2 cups farfallini (small bowtie pasta) or other small pasta
2  cans 15 oz cannellini beans, rinsed
1  cans 14.5 oz diced tomatoes in juice
1/2  cup fresh flat-leaf parsley, chopped
1/4  cup Parmesan, grated

Heat the oil in a large saucepan over medium-high heat. Add the onion and ¼ tsp each salt and pepper, and cook, stirring, until beginning to soften, 4 to 5 minutes. Add the garlic and cook, stirring, for 1 minute (do not let it brown).

Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.

Stir in the beans and tomatoes and cook until heated through, about 2 minutes. Remove from heat and stir in the parsley. Serve with the Parmesan.

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