Andrea's Pasta Fagioli

This pasta fagioli recipe features tomato sauce, cannellini beans, navy beans, and ditalini pasta with parsley, basil, and oregano for a chunky soup.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 30 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

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

Step 2

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Stir into soup.