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Ingredients

5 1/2 cups water

3 tablespoons olive oil

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 teaspoon salt

1 (29 ounce) can tomato sauce

1 tablespoon dried parsley

1 (15 ounce) can navy beans

1/3 cup grated Parmesan cheese

1 pound ditalini pasta

1 (15 ounce) can cannellini beans

1 onion, quartered then halved

2 cloves garlic, minced

Steps

Step 1

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, cannelini beans, navy beans and Parmesan. Simmer 1 hour.

Step 2

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.