Italian Pasta and Bean Soup...(Great Fall Recipe!)

As found in the October Edition of Woman's Day

Active Time: 5 minutes

Total Time: 25 minutes

Serves: 6

Recipe Ingredients
•1 Tbsp plus 2 tsp extra-virgin olive oil
•1 medium onion, chopped
•2 Tbsp minced garlic
•6 cups reduced-sodium chicken broth
•1 1⁄2 cups farfallini (small bowtie pasta), tubettini or other small pasta
•2 cans (about 15 oz each) cannellini beans, rinsed and drained
•1 can (14.5 oz) diced tomatoes in juice
•1⁄2 cup chopped parsley
•1⁄4 cup grated Parmesan

Recipe Preparation
1.Heat 1 Tbsp of the oil in a 3-qt saucepan over medium-high heat. Add onion and sauté 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute.
2.Add broth and bring to a boil. Add pasta and cook 5 minutes.
3.Stir in beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.