Andrea's Pasta Fagioli

This is a recipe I have adapted a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread.

• 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
• ⅓ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 5 ½ cups water
• 1 tablespoon dried parsley
• 1 (29 ounce) can tomato sauce
• 1 ½ teaspoons dried basil
• 1 pound ditalini pasta
• 1 ½ teaspoons dried oregano
• 1 (15 ounce) can navy beans
• 1 (15 ounce) can cannellini beans
• 1 onion, quartered then halved

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.