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.

Original recipe makes 8 servings

Ingredients

3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1/3 cup grated Parmesan cheese
1 pound ditalini pasta

  • PREP

    10 mins

  • COOK

    1 hr 30 mins

  • READY IN

    1 hr 40 mins

Directions

  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.
  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.

Nutrition

Calories: 403 kcal
Carbohydrates: 68 g
Cholesterol: 3 mg
Fat: 7.6 g
Fiber: 8.4 g
Protein: 16.3 g
Sodium: 1223 mg

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