Pasta e Fagioli (Pasta and Beans)

This classic Italian hearty meal is a true classic!  Make it with your favorite olive oil and fresh herbs for the best results!

Ingredients:

• 14 oz whole grain elbow pasta
• 3 tablespoons your favorite extra virgin olive oil
• 1 yellow onion, quartered and halved
• 2 cloves garlic, minced
• 24 oz Bianco Rosso Organic Cherry Tomato Sauce
• 4 cups water
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon salt
• 14 oz can cannellini beans (white kidney beans), drained
• 15 oz can navy beans, drained
• 1/4 cup fresh grated Parmesan cheese

Directions

1. In large stockpot, heat the olive oil over medium heat
2. Add the onion and cook until translucent, about 5 minutes
3. Stir in the garlic and cook for an additional 1-2 minutes, until fragrant
4. Lower the heat and stir in the cherry tomato sauce, water, parsley, basil, oregano, and salt
5. Add cannellini beans, navy beans, and parmesan cheese
6. Simmer for 45 minutes
7. Add elbow pasta and cook according to package directions, stirring frequently to prevent sticking (the soup will be very thick!)