Pasta Figoli

Ingredients:

  • 3 tablespoons olive oil
  • 1 onion, quartered, then halved
  • 2 cloves garlic, minced
  • 1 (15 ounce) can diced Italian tomatoes
  • 1 (8 ounce) can tomato sauce
  • 5 1/2 cups beef broth
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 (15 ounce) can cannelloni beans
  • 1 (15 ounce) can navy beans
  • 1/2+ cup grated Parmesan cheese
  • 1 pound salad macaroni

Instructions:

  1. In a large pot over medium heat, cook onion in olive oil until translucent.
  2. Stir in garlic and cook until tender.
  3. Reduce heat, and stir in tomato sauce, broth, parsley, basil, oregano, salt, cannelloni beans, navy beans, and Parmesan.
  4. Simmer 1 hour.
  5. Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Stir into soup.  (Option- cook pasta in the soup instead.)

Source:  Carrie Sandholtz

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