Tuscan Pasta and Bean Soup
2 T. OLIVE MILL Olive oil
1 small onion, chopped
28 oz. can diced tomatoes with garlic
29 oz. of chicken broth
2 14.5 oz. can kidney or pinto beans, undrained
2 t. basil, crushed
2 T. chopped fresh parsley
¼ t. pepper
½ cup dried small pasta shells
Heat oil in saucepan over medium-high heat. Add onion, cook 2-3 minutes or until tender. Stir in tomatoes, broth, beans 1/3 cup water, basil, parsley and pepper. Bring to boil. Add pasta, reduce heat to low. Cook stirring occasionally 12-15 minute until pasta is tender.
