2 Tbl. Olive Oil (+/-) and small amounts of water, as needed
1 Clove Minced Garlic or equivalent of garlic in oil
¼ Small Onion, chopped
2 Cans Petit Diced Tomatoes with garlic, oregano and basil
1 Can Cannelloni Beans (shake can to get all liquid from bottom)
Parmesan Cheese to taste
1 +/- Cups Chicken Stock or Water (or combination of both)
½ Lb. Dittalini Pasta (any small pasta will work – tiny shells, etc.)
Salt & Pepper to taste
DIRECTIONS
Cook pasta al denté according to directions on box; drain. *See below
Heat oil in pot and add garlic & onion. Sauté carefully without burning garlic. Add small amounts of water, as needed to prevent burning until cooked through.
Without draining, add tomatoes and beans to onion and garlic. Stir and heat well. Add about ½ Cup Parmesan, salt & pepper to taste and as much chicken broth and/or water to thin out mixture. Use as much or as little to thin soup to consistency you desire. Add cooked pasta to soup and finish cooking the pasta in soup.
*You can cook pasta totally in the soup, but make sure there is enough liquid in order to do so. (I cooked it separately).
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