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Ingredients
- 1 T olive oil
- 3/4 c. chopped onion
- 2 t minced garlic
- 4 c. chicken broth
- 1 can Great Northern beans, drained
- 1 can diced tomatoes (I like to use fresh when I have them)
- 2/3 c uncooked pasta
- 1 c each diced zucchini and yellow summer squash
- 1/3 c chopped parsley
- Salt to taste
- Garnish with grated Parmesan or Asiago cheese
Instructions
- Heat oil in a large saucepan over medium heat; add onion and garlic. Cook 3 minutes, stirring. Add broth, beans, and tomatoes. Bring to a boil, stirring a few times.
- Add pasta, reduce heat to low, cover, and simmer 5 minutes. Uncover; stir in zucchini, squash, parsley, and salt. Continue to simmer, uncovered, 2 minutes, or until pasta is just al dente.
- Remove from heat and cover saucepan. Let soup stand to develop flavors and for the pasta to swell. While the flavors are developing, it's a good time to put together some grilled cheese sandwiches for a delicious summer meal.