Ingredients
1 lb. ditali or other small pasta
1 14.5 oz. can chicken broth
3-4 TBs. olive oil
2 garlic cloves, smashed
1 small onion, diced
1 15 oz. can cannellini or kidney beans, with juice
Salt and pepper to taste
Preparation
Heat oil in large saute pan. Add onions and garlic and cook until onions are tender and translucent. Remove garlic cloves.
Add beans and chicken broth and cook for approx. 10-15 mins., or until slightly thickened. Taste for seasoning and add salt and/or pepper, if desired.
Cook pasta according to package directions. Toss pasta with bean mixture. Serve with grated Parmgiana Reggiano cheese.
