Secret Ingredients
- 6 cups low sodium vegetable broth or 6 cups chicken broth
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons extra virgin olive oil
- 2 onions, chopped fine
- 4 garlic cloves, minced
- 1/2 cup small shell pasta, dry or 1/2 cup orzo pasta or 1/2 cup ditalini, is suggested
- 1/2 cup small shell pasta, dry or 1/2 cup orzo pasta or 1/2 cup ditalini, is suggested
- 1 (16 ounce) bag frozen vegetables, Italian Blend is suggested
- 1/4 cup minced fresh basil leaf
- Salt and pepper, as needed
- Salt and pepper, as needed
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Directions
- Bring broth, beans, and tomatoes to boil in large saucepan.
- Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering.
- Add onions and cook until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
- Stir in vegetables and basil and cook until heated through, about 5 minutes.
- Season with salt and pepper.
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