Pasta Fagioli

• 3 Tablespoons Olive Oil
• 1 cup White Onion, Chopped
• 2 cloves Garlic, Minced
• 6 ounces, weight Tomato Paste
• 8 ounces, weight Tomato Sauce
• 64 ounces, fluid Low Sodium Chicken Broth
• 15-1/2 ounces, weight Canned Navy Beans Rinsed And Drained
• 15-1/2 ounces, weight Cannellini Beans, Rinsed And Drained
• 15-1/2 ounces, weight Butter Beans Rinsed And Drained
• 15-1/2 ounces, weight Great Northern Beans, Rinsed And Drained
• 15-1/2 ounces, weight Garbanzo (chick Peas) Rinsed And Drained
• 1 cup Frozen Chopped Spinach Thawed And Rinsed
• 1 teaspoon Fresh Basil, Chopped
• 1 teaspoon Fresh Oregano, Chopped
• 1/4 cups Grated Parmesan Cheese Plus Additional For Serving
• Salt And Pepper, to taste
• 1 pound Ditalini Pasta, Cooked

1. In a large saucepan, warm olive oil over medium heat. Add onion and garlic and cook until onions are tender, about 5 minutes. Stir in tomato paste, tomato sauce, chicken broth, beans, spinach, basil, and oregano. Continue to cook until warm. Add in parmesan cheese, turn to low and let simmer for at least one hour. Add salt and pepper to taste.
2. Serve over cooked ditalini pasta.
3. Notes:
4. The longer the soup simmers, the better the flavors infuse.
5. It is recommended not to add the ditalini pasta in to the soup. Instead, add the desired amount of cooked ditalini pasta to a soup bowl and pour soup over pasta followed by freshly grated parmesan cheese.

olive oil, white onion, garlic, tomato sauce, fluid, beans, beans, butter, weight great northern beans, weight garbanzo, fresh basil, fresh oregano, ubc, salt, pasta

Taken from tastykitchen.com/recipes/soups/pasta-fagioli-4/ (may not work)