Andrea's Pasta Fagioli
I adapted this pasta fagioli recipe a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread.
olive oil
3
tablespoons
onion, quartered then halved
1
garlic, minced
2
cloves
water
5 ½
cups
tomato sauce
1
(29 ounce) can
cannellini beans
1
(15 ounce) can
navy beans
1
(15 ounce) can
grated Parmesan cheese
⅓
cup
dried parsley
1
tablespoon
dried basil
1 ½
teaspoons
dried oregano
1 ½
teaspoons
salt
1
teaspoon
ditalini pasta
1
pound
 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.
  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.
