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Pasta E Fagioli

Ingredients

• 1⁄4 cup olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons Italian seasoning (mixture of oregano, parsley, basil, etc.)
• 1 small (6 oz.) can tomato paste
• 6 cups water
• 6 cups low sodium chicken broth or vegetable broth (for vegetarian)
• 1 (15 oz.) can red kidney beans, reduced sodium, drained and rinsed
• 1 (15 oz.) can white beans (cannellini or great northern), reduced sodium, drained and rinsed
• 1 (15 oz.) can chickpeas (garbanzo beans), reduced sodium, drained and rinsed
• Salt and pepper to taste*
• 1⁄2 pound ditalini or elbow pasta, cooked according to package
• 1/4 cup minced flat-leaf parsley
• Grated Parmesan cheese for serving (leave off for vegetarian or use asiago)

Directions

Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes.

Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.

Add the water, chicken stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 20 minutes.

Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese and serve with crusty bread for dunking, if desired.