Pasta Bean Soup

Creamy, thick and hearty. Great for a cold night in West Michigan!

PASTA BEAN SOUP
1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 Tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1 1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 Tablespoons grated Parmesan cheese

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
• Bring to a boil. Reduce heat; summer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese. 

YIELD: 6 servings

SOURCE: Taste of Home