Meals Matter

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Contributed By: anncrampton
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"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."

Ingredients

1 tablespoon And 1-1/2 teaspoons olive oil

1/2 Onion, quartered then halved

1 clove Garlic, minced

1/2 (29 ounce) can Tomato sauce

2-3/4 cups Water

1-1/2 teaspoons Dried parsley

3/4 teaspoon Dried basil

3/4 teaspoon Dried oregano

1/2 teaspoon Salt

1/2 (15 ounce) can Cannellini beans

1/2 (15 ounce) can Navy beans

2 tablespoons And 2 teaspoons grated Parmesan cheese

1/2 pound Ditalini pasta

Preparation

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.

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

Cook's Notes

Nutritional Information Andrea's Pasta Fagioli Servings Per Recipe: 4 Amount Per Serving Calories: 388 Total Fat: 6.6g Cholesterol: 0mg Sodium: 1177mg Total Carbs: 67.8g Dietary Fiber: 8.4g Protein: 15.1g

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