Pasta Fagioli Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, (finely chopped)
• 4 cloves garlic, (minced)
• 3 cups low sodium vegetable stock
• 2 cups water
• 15 ounces canned tomato sauce
• 15 ounces canned crushed tomatoes, (with juice)
• 2 tablespoons tomato paste
• 1 whole bay leaf
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon ground black pepper
• 1 cup frozen diced carrots
• 30 ounces canned cannellini beans, (drained and rinsed (white kidney beans will work too))
• 1 cup ditalini pasta
• 1/4 cup parsley, (chopped)
• 1/2 cup parmesan cheese, (grated)

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, add the olive oil, onions, and garlic. Stir and cook over medium heat for 3-5 minutes.

2. 2

   Add the vegetable stock, water, tomato sauce, canned crushed tomatoes, tomato paste, bay leaf, Italian Seasoning, and ground black pepper. Stir to combine and bring to a low boil.

3. 3

   Once boiling, add the frozen carrots, drained beans, and pasta. Stir well to combine.

4. 4

   Cook for 8-10 minutes or until the pasta is slightly undercooked.

5. 5

   Turn off the heat and add the parsley and half of the parmesan cheese. Stir into the soup.

6. 6

   Plate and garnish the soup with more parmesan. Serve with crusty bread.