Email to Sally      

Recipe Categories: dands's HOME PAGEAPPETIZERS Bread BREAD CASSEROLES CHINESE CREPES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD MEATS MEXICAN PASTA POULTRY RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

PASTA AND BEAN SOUP




Source of Recipe


Magazine






List of Ingredients



• 4-8 oz penne pasta, cooked
  
• 1 Tbsp olive oil
  
• 1 garlic clove, minced
  
• 1, 28 oz. can ready-diced tomatoes with liquid
  
• 1, 15 oz can ready-diced tomatoes with liquid
  
• 4 Tbsp chopped fresh basil
  
• 2, cans cannellini beans, undrained
  
• salt/pepper to taste
  
• 1/4 c chopped parsley
  
• Parmesan cheese
  
• Red pepper flakes, optional
  






Instructions



1. Saute garlic in olive oil. Add tomatoes, basil and salt/pepper to taste. Simmer, covered, 15 minutes. Stir in beans and simmer an additional 10 minutes. Add pasta and parsley; cook til pasta heated through. Serve with Parmesan cheese and red pepper flakes (optional). Makes 6-8 large servings.