Pasta E Fagioli (Kinda)

Ingredients

• 2 (19 ounce) cans cannellini beans (white kidney beans)
• 1 (1 lb) box ditalini (any small, but not tiny pasta)
• 1 medium onion (diced)
• 1 teaspoon garlic powder or 2-3 fresh garlic cloves, minced
• 1 (8 ounce) can tomato sauce or Italian-style diced tomatoes or stewed tomatoes
• 1-2 tablespoon lite olive oil or canola oil
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley
• salt and pepper
• 1/2-1 lb ham (optional) or Italian sausage (optional)

Directions

1. 1

   In large pot saute onions in 1Tblsp oil until soft.If you are using fresh garlic, add now and saute briefly with onions but do not let brown.

2. 2

   Add 2 cans of beans and 2 cans of WATER.

3. 3

   Add parsley.

4. 4

   Add salt and pepper to taste (if using garlic powder, add now).

5. 5

   Cook for about 20 minutes on medium until it starts to bubble.

6. 6

   Add tomato (sauce, diced or stewed) and a small amount (1 tsp) of oil.

7. 7

   Bring back to a boil & reduce to medium low, cook another 20-25 minutes.

8. 8

   Let stand about 10 minutes and it will be ready to serve.

9. 9

   In another pot, make pasta as directed on box.

10. 10

    Drain but do not mix with bean soup.

11. 11

    *If using meat in the recipe, saute it with the onions, then remove it before adding beans and water. Reincorporate it after the 20-25 minute simmer, and the meat will heat through while the soup is standing for the 10 minutes.

12. 12

    To serve put a scoop or two of pasta in bowl and several scoops of bean soup.

13. 13

    If desired top with raw onion or grated Parmesan or Romano Cheese.