1 T extra virgin olive oil
1 small onion, diced
2 cloves fresh garlic
4 cups low-sodium chicken broth
1 full cup mini bowtie pasta
1 can cannelloni beans, drained and rinsed
1 can petite diced tomatoes (with juice)
1/2 tsp kosher salt
2 T dried parsley
2-3 T grated parmesan cheese
Heat oil in a large pot. Add the onion and cook until soft, but not browned, about 4 minutes. Add the garlic and cook for one minute.
Add the chicken broth, salt and parsley and heat to a simmer. Cook for 5 minutes (I covered the pot during simmering).
Add the pasta to the pot, bring back to a simmer, cover and cook for another 5 minutes.
Add the tomatoes and beans. Simmer for another 2-3 minutes. Remove from heat and stir in the parmesan cheese.
Check seasonings, cover and let sit for a few minutes before serving. Enjoy with some homemade herbed focaccia bread or Italian bread! Serves 3.