2 tablespoons olive oil
4 cloves garlic, minced
12 ounce can tomato paste
2 cans (15 ounces) Great Northern beans, undrained
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 cans (14 1/2 ounce) chicken broth
3 1/2 cups hot water
1/2 cup small pasta shells
1/2 tsp. pepper
Parmesan Cheese, optional
| | | In a large pan, heat oil; sauté garlic until light golden. Stir in tomato paste, beans and liquid, and the herbs. Cook for 2 minutes. Stir in broth and water then bring to boil. Add pasta and pepper. Cook for 8 minutes; stirring occasionally, or until pasta is tender. Serve with Parmesan cheese if desired. Serves 10. Per Serving: Calories:220, Fat: 4 g., Cholesterol:0 Recipe from Brenda Hyde of Tea Time at Seeds of Knowledge
http://www.seedsofknowledge.com
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