White Bean Soup

1 T. olive oil
1 medium onion, chopped
chopped garlic, to taste
2 cups cooked garbanzos
2 cups cooked cannelini beans (white)
4 cups fat free chix broth
2 oz dry pasta

Heat olive oil in heavy bottom sauce pan. Saute onion and garlic until soft. Add all the beans and the broth, bring almost to a boil. Remove about 3/4 of the total amount of soup and puree in a cuisinart or blender, or use hand-held smoothie blender to blend most of the soup. Bring back to almost a boil and add the pasta plus a bunch of black pepper to taste. Simmer until pasta is soft and serve with a bit of parmesan. Yum!

Number of Servings: 6

Recipe submitted by SparkPeople user WENDYESM.