Description
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
- 3 tablespoons olive oil
- 1 onion, quartered then halved
- 2 cloves garlic, minced
- 1 (29 ounce) can tomato sauce
- 5 ½ cups water
- 1 tablespoon dried parsley
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- 1 (15 ounce) can cannellini beans
- 1 (15 ounce) can navy beans
- ⅓ cup grated Parmesan cheese
- 1 pound ditalini pasta
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Servings: 8