3 tablespoons olive oil
1 onion, cut into small quarters
2 cloves garlic, minced
1 29-ounce can tomato sauce
5-1/2 cups water
1 tablespoon dried parsley
1-1/2 teaspoons dried basil
1-1/2 teaspoons oregano
1 teaspoon salt
1 15-ounce can cannellini beans, drained
1 15-ounce can navy beans, drained
1/3 cup grated Parmesan cheese
1 pound ditalini or other medium-size pasta
In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender.
Reduce heat and stir in tomato sauce, water, parsley, basil, oregano, salt, cannellini beans, navy beans and Parmesan cheese.
Simmer for one hour, stirring occasionally.
Bring a large pot of salted water to a boil. Add pasta to salted water and cook as directed on package or until al dente´; drain. Stir into soup base and serve.
