Ingredients
1 Tbsp plus 2 tsp extra-virgin olive oil
1 medium onion, chopped
2 Tbsp minced garlic
6 cups reduced-sodium chicken broth
1 1/2 cups farfallini(small bowtie pasta or other small pasta)
2 cans (15 oz each) cannellini beans, rinsed and drained
1 can (14.5 oz) diced tomatoes in juice
1/2 cup chopped parsley
1/4 cup grated parmesan
Preparation
1.)Heat 1 Tbsp of the oil in a 3-qt saucepan over medium-high heat. Add onion and saute 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute. 2.) Add broth and bring to a boil. Add pasta and cook 5 minutes. 3.)Stir beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat. 4.) Stir in parsley, cheese and remaining 2 tsp oil.
