Tuscan Pasta and Bean Soup

2 T. OLIVE MILL Olive oil
1 small onion, chopped
28 oz. can diced tomatoes with garlic
29 oz. of chicken broth
2 14.5 oz. can kidney or pinto beans, undrained
2 t. basil, crushed
2 T. chopped fresh parsley
¼ t. pepper
½ cup dried small pasta shells

Heat oil in saucepan over medium-high heat.  Add onion, cook 2-3 minutes or until tender.  Stir in tomatoes, broth, beans 1/3 cup water, basil, parsley and pepper.  Bring to boil.  Add pasta, reduce heat to low.  Cook stirring occasionally 12-15 minute until pasta is tender.

Spanish Picual Extra Virgin...

Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...