![](https://cdn.statically.io/img/www.allrecipes.com/thmb/aj_FTUO24UaSKHsg9SFNfGY-i-E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3208554-a4e97e865963461bbe646d1185229fef.jpg)
Ingredients
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3 tablespoons olive oil
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1 onion, quartered then halved
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2 cloves garlic, minced
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5 ½ cups water
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1 (29 ounce) can tomato sauce
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1 (15 ounce) can cannellini beans
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1 (15 ounce) can navy beans
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⅓ cup grated Parmesan cheese
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1 tablespoon dried parsley
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1 ½ teaspoons dried basil
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1 ½ teaspoons dried oregano
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1 teaspoon salt
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1 pound ditalini pasta
Directions
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Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent. Stir in garlic and cook until tender. Reduce heat and stir in water, tomato sauce, cannellini beans, navy beans, Parmesan, parsley, basil, oregano, and salt. Simmer for 1 hour.
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Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Stir into soup.
Nutrition Facts (per serving)
403 | Calories |
8g | Fat |
68g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 403 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 8% |
Cholesterol 3mg | 1% |
Sodium 1223mg | 53% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 8g | 30% |
Total Sugars 6g | |
Protein 16g | 33% |
Vitamin C 9mg | 10% |
Calcium 119mg | 9% |
Iron 5mg | 28% |
Potassium 661mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.