Tuscan Navy Bean Soup
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced or pressed
3 cups vegetable broth
16 oz can peeled tomatoes (undrained), chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt & pepper to taste
1/2 cup small uncooked pasta (elbow, shells, etc.)
16 oz can navy beans with liquid
grated Parmesan cheese (optional)
Heat olive oil in a large soup pot over medium heat. Add onion
and saute a bout 1 minute. Add garlic, broth, tomatoes, and spices.
Bring to a boil. Stir in pasta. Reduce heat to law and cover.
Simmer about 10 minutes, stirring occ asionally. Add beans and
heat through. Top each serving with 1 tablespoon of Parmesan
cheese, if desired.