Andrea's Pasta Fagioli

Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 403 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon dried parsley
• 1 (29 ounce) can tomato sauce
• 1 pound ditalini pasta
• 1 (15 ounce) can navy beans
• 1 (15 ounce) can cannellini beans
• 1 onion, quartered then halved
• 1.5 teaspoons dried basil
• 1.5 teaspoons dried oregano
• 0.33333331346512 cup grated Parmesan cheese
• 5.5 cups water

Recipe Instructions

Step 1

In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.

Step 2

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.