Italian Pasta and Bean Soup

Serves: 6; Total Time: 25 min; 300 calories/serving

1 tablespoon(s) olive oil

1 medium onion, chopped

Kosher salt and pepper

1 clove(s) garlic, finely chopped

6 cup(s) low-sodium chicken broth

1 1/2 cup(s) farfallini (small bowtie pasta) or other small pasta

2 can(s) (15 oz) cannellini beans (white beans), rinsed

1 can(s) (14.5 oz) diced tomatoes in juice

1/2 cup(s) fresh flat-leaf parsley, chopped

1/4 cup(s) (1 oz) grated Parmesan

Heat the oil in a large saucepan over medium-high heat. Add the onion and ¼ tsp each salt and pepper, and cook, stirring, until beginning to soften, 4 to 5 minutes. Add the garlic and cook, stirring, for 1 minute (do not let it brown).
Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.
Stir in the beans and tomatoes and cook until heated through, about 2 minutes. Remove from heat and stir in the parsley. Serve with the Parmesan.