Pasta E Fragioli

• 1 tablespoon olive oil
• 1 each onions chopped
• 2 each garlic cloves minced
• 28 ounces tomatoes, canned
• 38 ounces white kidney beans, canned
• 2 cups vegetable stock
• 1/4 cup sundried tomatoes slivered
• 1/2 teaspoon basil dried
• 1/2 teaspoon oregano dried
• 1/4 teaspoon black pepper
• 1/2 cup pasta, elbow macaroni
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1. In large heavy saucepan, heat oil over medium heat.
2. Add onion and garlic; cook, stirring for 3 minutes.
3. Add tomatoes to saucepan, breaking up with spoon.
4. Drain and rinse beans; add to saucepan along with stock, sun-dried tomatoes, basil, oregano and pepper.
5. Bring to boil; reduce heat, cover and simmer for 20 minutes.
6. Stir in pasts; return to boil.
7. Reduce heat; cover and simmer for 10 minutes or until pasta is tender.
8. Sprinkle with Parmesan.

olive oil, onions, garlic, tomatoes, white kidney beans, vegetable stock, tomatoes, basil, oregano, black pepper, pasta, parmesan

Taken from recipeland.com/recipe/v/pasta-e-fragioli-44069 (may not work)