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Pasta Fagioli (Pasta Bean Soup) - Pinto & Cannellini

Serves 8 | Prep Time 10 minutes | Cook Time 25 minutes

Ingredients

• 29 ounces Eden Pinto Beans, 2 cans, do not drain

• 15 ounces Eden Cannellini (White Kidney) Beans, do not drain

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 Tbsp Eden Extra Virgin Olive Oil

• 1 1/2 cups organic diced tomatoes, do not drain

• 3 cups water

• 1/2 cup Eden Spaghetti Sauce, or Spaghett Sauce - No Salt

• 1 cup Eden Vegetable Alphabets, or Kamut Ditalini

• 1/4 cup fresh parsley, minced

• 1/4 cup Eden Black Pepper

• 1/2 tsp Eden Dried Basil

• 1/4 tsp Eden Dried Oregano

• 1/4 tsp Eden Sea Salt, or to taste

Directions

Heat the oil in a large soup pot and sauté the garlic and onions for 2 to 3 minutes. Add the beans, tomatoes, spaghetti sauce, water and sea salt. Cover and bring to a boil. Reduce the flame and simmer for 10 minutes. Add the pasta, basil, oregano and black pepper. Adjust the seasoning by adding more sea salt, if needed. Simmer, uncovered until the pasta is tender, about 7 to 10 minutes. Turn off the flame and mix in the parsley before serving.

Nutritional Information

Per serving: 303 calories, 6g fat (18% calories from fat), 13g protein, 48g carbohydrate, 13g fiber, 0mg cholesterol, 296mg sodium