Serves 4 to 6
6 cups low-sodium chicken broth
1 (15.5-ounce) can cannellini beans, drained and rinsed
1 (28-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil, plus extra for serving
2 onions, chopped fine
4 garlic cloves, minced
1/2 cup pasta, dry (see above)
1 (16-ounce) bag frozen vegetables (see above)
1/4 cup minced fresh basil leaves
Salt and pepper
Bring broth, beans, and tomatoes to boil in large saucepan.
Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
Stir in vegetables and basil and cook until heated through, about 2 minutes. Season with salt and pepper. Serve with additional olive oil for drizzling.
Recipe from Cook's Illustrated E-mail Newsletter