Tuscan Navy Bean Soup

Discussion in 'Food and nutrition' started by Andy & Shell, Feb 11, 2004.

  1. Andy & Shell

    Andy & Shell Guest

    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
    2/2 cup small uncooked pasta (elbow, shells, etc.) 16 oz can navy beans with liquid

    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 occasionally. Add beans and heat through.

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