Pasta Fagioli

2 cloves garlic, minced

2 tablespoons olive oil

1- 15 oz. can fire-roasted diced tomatoes w/basil, garlic & oregano (or 1- 8 oz. can tomato sauce)

1 cup chicken broth (this gives a great flavor)

1-  15-16 oz. can white cannellini beans, drained and rinsed

½ uncooked pound ditalini or elbow macaroni

1 tablespoon dried parsley

grated parmesan cheese

DIRECTIONS:

1. In a saucepan, fry the garlic gently in oil until golden brown. Add the canned tomatoes or sauce and chicken broth and cook on medium heat for 10 minutes. Add the beans, stir gently and continue to cook on simmer until pasta is ready.

2. Meanwhile cook the pasta al-dente, drain and add to the bean mixture. Stir gently. If soup gets a little too thick add a little more chicken broth or water. Add parsley.

3. Serve immediately otherwise the pasta will absorb all the liquid. The recipe can easily be doubled if you like. Serve with parmesan cheese on top and good italian bread. It is even good cold the next day!

VARIATIONS: You can omit the tomatoes or sauce and have a ‘white sauce’.  You can also replace the cannellini beans with a can of chick peas, sweat peas, black eye peas or lima beans, whichever you wish!