Pasta E Fagioli (Pasta And Beans)

• 2 Tablespoons Olive Oil
• 1/4 cups Diced Onion
• 2 Small Tomatoes, Diced
• 2 cloves Garlic, Minced
• 1 cup Low Sodium Vegetable Stock
• 3 cups Water
• 1/4 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Red Pepper Flakes
• 3/4 cups Elbow Macaroni, Or Any Small Pasta
• 2 cans (15 Oz. Size) Cannellini Beans, Rinsed And Drained
• 1 Tablespoon Fresh Parsley, Torn Into Small Pieces, For Garnish
• 1/4 cups Parmesan Cheese For Garnish

1. In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes). Add the tomatoes (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).
2. Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until it's about 3/4 of the way finished (still slightly firm).
3. Add beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes). Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.
4. Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.

olive oil, ubc, tomatoes, garlic, vegetable stock, water, ubc, black pepper, red pepper, elbow macaroni, beans, fresh parsley, ubc

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