Pasta E Fagioli

Another quick and easy soup recipe for weeknight suppers. This one doesn't even really qualify as cooking ... aside from chopping and sautéing the onion and garlic all you need to do is open some cans! We usually have it with a big green salad but tonight we had BLTs. (Rather, they had BLTs, I had a TLT (as in turkey ... ). Kid and Guy love them some Aussie bacon, which to me looks like ham, or, Canadian bacon. It's funny because a lot of expat Americans miss crisp bacon. But Guy prefers the other end of the spectrum; more a bacon tartare ... ) Anyway, without further blather ado:

Pasta E Fagioli

• 2 TBPS olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can diced tomatoes (with liquid)
• 1 can tomato sauce / puree
• 1 can Great Northern [navy] Beans (or cannellini) (drained and rinsed)
• 1 – 2 cans stock
• 8 oz. pasta (elbow macaroni, tiny shells, tiny penne)
• 1/4 cup chopped fresh parsley *
• Parmesan *

Heat oil in large saucepan or Dutch oven. Sauté garlic and onion. Add next 5 ingredients (tomatoes through pasta), bring to a boil then simmer until pasta is al dente. (More stock might be needed.) Stir in Parsley. Serve with grated parmesan. * Or, stir a TBSP or so of prepared pesto into each bowl just before serving.

And yes, it is even better the next day. Mmmm, looking forward to lunch tomorrow.