Name: Tuscan Navy Bean Soup
Ingredients: 2 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced or pressed; 3 cup vegetable broth; 16 ounce 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 ounce can navy beans with liquid; grated Parmesan cheese (optional)

Tuscan Navy Bean Soup

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced or pressed
3 cups vegetable broth
16 ounces 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 ounces can navy beans with liquid
grated Parmesan cheese (optional)

Instructions

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.