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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