Pasta E Fagioli

• 2 tablespoons extra virgin olive oil (you'll need a bit more for drizzling)
• 1 small white onion, diced
• 6 garlic cloves, minced
• 1 lb dried romano beans, soaked overnight, drained
• 1 cup prepared tomato sauce
• 34 cup white wine
• 14 cups water
• 1 tablespoon kosher salt
• fresh ground black pepper
• 1 carrot, peeled, diced
• 1 stalk celery, diced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 2 inches parmesan rind (optional)
• 1 whole fresh yellow hot pepper, slit lengthwise
• 3 fresh lasagna sheets, roughly cut (2 cups)
• freshly grated parmesan cheese

1. In large stockpot, heat 2 tablespoons oil over medium.
2. Saute onion and half of garlic until translucent, 5 minutes.
3. Add beans, tomato sauce, wine, water, salt, pepper, carrots, celery, basil, oregano and parmesan rind, if using.
4. Bring to a boil.
5. Reduce heat to medium-low and simmer, uncovered, until beans are tender and soup is reduced by one quarter, about 1 hour.
6. Stir in remaining garlic, chili and pasta.
7. When pasta is cooked, about 3 minutes, remove chili; discard.
8. Adjust seasoning.
9. Serve drizzled with oil and cheese.
10. Makes 8 servings (10 cups).

extra virgin olive oil, white onion, garlic, romano beans, tomato sauce, white wine, water, kosher salt, fresh ground black pepper, carrot, celery, fresh basil, fresh oregano, parmesan rind, fresh yellow hot pepper, lasagna sheets, parmesan cheese

Taken from www.food.com/recipe/pasta-e-fagioli-288030 (may not work)