14 1/2 oz. diced tomatoes with basil, garlic and oregano
1 15oz. can
white beans, drained and rinsed
grated pecorino romano cheese
How To Make pasta e fagioli
Heat the oil in a soup pot set over medium high. Add the onion, garlic, basil and carrots and cook, stirring for 3-4 minutes.
Add the broth and tomatoes and bring to a boil.
Stir in the pasta and cook 8 minutes or until nearly al dente.
Stir in the beans and cook another two minutes. The pasta should be tender but not mushy and the soup should be fairly thick. Ladle the soup into bowls and top with grated cheese.
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