www.monthlymealplanner.com
Pasta Fagioli II
by kim nyland
serves: 5
  Hearty Italian Soup
Ingredients:
  1 tbsp   olive oil
  1/2   onion
  3   cloves garlic, minced
  1   celery stalk, chopped
  1   carrot, finely chopped
  15 oz   cannellini beans
  15 oz   tomato sauce
  1   bay leaf
  1 tbsp   basil
  1 tbsp   parlsey
  1 tsp   oregano
  28 oz   chicken broth
  2 cups   water
    salt an pepper to taste
  1 1/2 cups   dry Ditalini pasta
    grated parmesan or romano cheese
Directions:
  In deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of drained beans with one can of water in blender until almost smooth.
Add blended beans to pan. Then add can of tomato sauce, celery ,carrots,chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer 20 minutes, stirring occasionally. Add pasta and cook until pasts is al dente, according to pasta directions. Top bowls of soup with grated cheese.