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This hearty soup is not only well-seasoned but very healthy as well.  Imagine coming in out of the cold to a steaming bowl of this tasty offering from Brenda Hyde on the Practical Kitchen site.  It's so fast to prepare, you can practically welcome yourself in out of the cold.

Pasta & Bean Soup

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  (Note #1)
2 tablespoons fresh parsley, chopped (Note #1)
2 cans (14 1/2 ounce) chicken broth  (Note #2)
3 1/2 cups hot water
1/2 cup small pasta shells  (Note #3)
1/2 tsp. black pepper
Parmesan Cheese, optional

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

Note #1:  1 scant tablespoon of dried herbs may be used it the fresh ones aren't available.  Fresh is much tastier (and healthier), however.

Note #2:  If you have prepared our chicken broth you can add  29 oz. or 3  2/3 cups of it, instead of the canned stuff.  Or reconstitute that amount from powdered broth mix.

Note #3:  Naturally, if you don't have small pasta shells on hand, you can substitute any other small pasta.