2 tbs olive oil

1/3 c chopped white onion

3 cloves garlic, peeled and minced

1/2 lb med tomatoes, chopped

5 c low-sodium vegetable stock

1/4 tsp freshly ground black pepper

3 c canned cannellini beans, drained and rinsed

2 1/2 c whole grain pasta shells

2 tbs grated parmesan cheese

Heat olive oil in a lg stockpot over med heat; gently cook onion and garlic in oil until soft but not browned, about 4-6 minutes. Add tomatoes, vegetable stock, and pepper.

Puree 1 1/2 cups cannellini beans in a food processor or blender; add to pot. Cover and simmer 20-30 minutes.

While stock is simmering, cook pasta until al dente; drain. Add remaining beans and pasta to stock; heat through. Serve with parmesan cheese.

6 servings