Easy Pasta Fagioli Soup

Miss Sydney LOVES helping in the kitchen these days.  She's always wanting to "help" and we've had a great time cooking and baking.  Recently, we made some pasta fagioli soup that was tasty, hearty and economical.  

Cheer for yourself - it's that easy!

4 tablespoons olive oil

2 garlic cloves, minced

1 small onion, chopped

1 16-ounce can Italian plum tomatoes, drained, chopped or use freshly chopped

2 tablespoons minced fresh parsley

1/2 teaspoon chopped fresh basil

1/4 teaspoon chopped fresh oregano

1 15-ounce can cannellini beans (white kidney beans), rinsed, drained

Salt and pepper

8 ounces elbow ditani, freshly cooked

Freshly grated Parmesan

Heat 3 tablespoons oil in saucepan arge skillet over medium heat. Add garlic and onions, sauté until brown, about 2 minutes. Add to crockpot, and add your cannellini beans.  Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. Cook on low until heated through. Season with salt and pepper. When ready to eat, place pasta in individual bowls to avoid getting mushy. Pour soup over and toss thoroughly. Top with Parmesan with a hunk of fresh bread.

This meal is really inexpensive so I tend to splurge on a nice loaf of Italian or garlic bread!  Enjoy!