"This is a recipe I have adapted a bit from my grandmother’s.It’s easy and perfect for a Sunday afternoon with fresh Italian bread."
- In a large pot over medium heat, cook onion in olive oil until translucent.Stir in garlic and cook until tender.Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan.Simmer 1 hour.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.Stir into soup.
Per Serving: 403 calories;7.6 g fat;68 g carbohydrates;16.3 g protein;3 mg cholesterol;1223 mg sodium.Full nutrition
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