2 T. garlic, minced
2 T. olive oil
1 12 oz. can tomato paste
2 15 oz. cans pinto beans, undrained
2 t. fresh parsley, chopped
2 14 1/2 oz. cans chicken broth
3 1/2 c. hot water
1/2 c. shell pasta
salt and pepper to taste
Garnish: fresh Parmesan cheese, grated and fresh parsley
Saute garlic in oil until tender. Blend in tomato paste, beans and parsley. Stir well and simmer 2 minutes. Blend in chicken broth and water; bring to a boil. Add pasta and simmer until tender; 8-10 minutes. Garnish with Parmesan cheese and parsley.
Notes: I used white kidney beans instead of pinto, and just one can. Next time I'll double the amount of pasta. Also, instead of, or in addition to the Parmesan, feta cheese is delicious with this soup.
Excellent for winter!
Source: The Cozy Home Cookbook from Gooseberry Patch
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