Made in Cindy's Kitchen, North of Wiarton. Recipe courtesy of my Sister, Donna (Masterson) Robertson
2 tbsp. Olive Oil
1 cup chopped onion
3 cloves of garlic, minced
1 - 28 oz. can of stewed tomatoes
6 cups Chicken Broth
2 cans Navy Beans (not drained)
1/4 cup parsley
1/4 tsp.black pepper
3/4 cup uncooked small baby pasta shells (elbow macaroni or other pasta may be substituted)
1. Heat oil in Dutch oven; add onions & garlic, cooking until onion is tender;
2. Stir in tomatoes (with liquid), Navy Beans, chicken broth, parsley & pepper bringing to a boil, then reducing heat to low. Simmer covered for 10 minutes.
3. Add pasta, simmering for another 10-12 minutes until pasta is done.
NOTE: If you are preparing the soup for the next day, just turn off soup, add pasta & cover.
Calories: 217 Total Fat: 6 g