Pasta & Bean Soup
A recipe from the Sneaky Kitchen
2 tablespoons olive oil
4 cloves garlic, minced
12 ounce can tomato paste
2 cans (15 oz) Great Northern beans, undrained
2 tablespoons fresh basil, chopped 
2 tablespoons fresh parsley, chopped
2 cans (14 1/2 ounce) chicken broth 
3 1/2 cups hot water
1/2 cup small pasta shells
1/2 tsp. pepper
Parmesan Cheese, optional

Heat oil In large pan; sauté garlic until light golden. Stir in tomato paste, beans & liquid & herbs. Cook for 2 min. Stir in broth & water, bring to boil. Add pasta & pepper. Cook for 8 min. stirring occasionally, or until pasta is tender. Serve with Parmesan cheese if desired.