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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.
calories 413cal total fat 8g cholesterol 3mg sodium 999mg carbohydrates 70g fiber 8g
This recipe has been added to the following public cookbooks:
Home Sweet Home,
LNEIDENGARD,
MyCookbook,
Soups & Such for Lakeview Cafe,
Warm & Fuzzy on the Inside
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | KFRaccio
12/31/07 07:59 PM |
the bestI have been making pasta fagioli for years. I decided to try this recipe, and I am so glad that I did! It is the best one that I have every had!! |
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