Pasta e Fagiol Name: Ashley Kennedy Base: Macdill AFB Recipe: You will need 2 tablespoons of olive oil, 1 cup chopped onion, three cloves garlic minced, 2 14.5 ounce cans stewed tomatoes, 3 cups low-sodium chicken broth, one 15 ounce can cannellini beans, one fourth cup chopped fresh parsley, 1 teaspoon dried basil leaves, 1/4 teaspoon ground black pepper and 1/4 pound seashell pasta. Heat oil in a 4 quart Dutch oven over medium heat until hot. Add onion and garlic and cook for five minutes until onion is tender. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat stirring occasionally. Let boil for approximately one minute and then let simmer for 10 minutes,covered. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.