Pasta e Fagioli (Pasta and Beans)

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Ingredients: 

• 14 oz whole grain elbow pasta
• 3 Tbls MOV Extra Virgin Olive Oil
• 1 yellow onion, quartered and halved
• 2 cloves organic garlic, minced
• 24 oz Bianco Rosso Organic Cherry Tomato Sauce
• 4 cups water
• 2 Tbls fresh parsley, chopped
• 2 Tbls fresh basil, chopped
• 1 Tbls fresh oregano, chopped
• 1 teaspoon salt
• 14 oz can cannellini beans (white kidney beans), drained
• 15 oz can navy beans, drained
• 1/4 cup grated organic Parmesan cheese​​

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Directions:
In a large stockpot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional 1-2 minutes, until fragrant.

Lower the heat and stir in the cherry tomato sauce, water, parsley, basil, oregano, and salt. Add the cannellini beans, navy beans, and Parmesan cheese. Simmer for 45 minutes, allowing the flavors to meld.

Add the elbow pasta to the soup and cook according to the package instructions, stirring frequently to prevent sticking.

Enjoy your hearty and flavorful Pasta e Fagioli!
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Serves 8

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