(15-ounce) can cannellini or Great Northern beans, rinsed and drained
1
medium tomato, chopped
1/3
cup sliced pitted kalamata or ripe olives
2
teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2
cup crumbled feta cheese
1/2
cup croutons, coarsely chopped
Prep Time
5 minutes
Cook Time
15 minutes
1. In medium saucepan over medium-high heat, melt margarine. Add garlic; sauté 1 minute.
2. Add 1-1/3 cups water and milk; bring to a boil. Slowly stir in pasta, beans, tomato, olives, rosemary and Special Seasonings; return to a boil. Reduce heat to medium-low. Gently boil uncovered, 5 to 6 minutes or until pasta is tender, stirring frequently.
3. Stir in cheese. Serve in bowls, topped with croutons.
Tip
This dish is reminiscent of pasta e fagioli, a Tuscan soup made with pasta and white beans.
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