Tuscan Pasta and Bean Soup

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Makes 6 Servings

Ingredients

  • 1 can (28 oz.) Contadina® Crushed Tomatoes with Roasted Garlic
  • 2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 cans (14.5 oz. each) chicken broth
  • 1 can (15 oz.) kidney bean or pinto beans, undrained
  • 2 Tbsp. chopped fresh parsley, or 2 tsp. dried parsley, crushed
  • 2 tsp. basil dried and crushed
  • 1/4 tsp. black pepper
  • 1/2 cup dry small shell pasta or macaroni

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Stir in tomatoes, broth, beans, 1/3 cup water, basil, parsley and pepper. Bring to boil.

2. Add pasta; reduce heat to low. Cook, stirring occasionally, 12 to 15 minutes or until pasta is tender.

Tuscan Pasta and Bean Soup
Current Rating: Total: 0 Ratings
  • Print
  • Email
  • Mobile
  • Share
  • Email this Recipe/List To:

    Recipe Shopping List

  • mobile stuffs
  • Share This On:
    Foodbuzz Facebook Twitter StumbleUpon
    Digg Delicious Reddit Myspace

Del Monte Products In This Recipe

Contadina®

Crushed Tomatoes with Roasted Garlic