Pasta & Fagioli Soup
1 clove garlic, finely minced
1 med. onion, chopped
2 stalks celery, sliced
2 tablespoons olive oil
1 (28 oz.) can of diced tomatoes
3 cups s of water
1 tablespoon parsley
1/2 teaspoon basil
1 cup elbow macaroni
1 can white kidney cannelloni beans, juice included
salt and pepper to taste
Grated Romano Cheese
Begin by pouring the olive oil in a frying pan; sauté the garlic, onion, and the celery.
Place the sautéed mixture into a deep pot and pour in the water.
Stir in the tomatoes, salt, pepper, parsley, and basil, and bring to a boil.
Pour in the elbow macaroni and cook for another 8 to 10 minutes.
Stir in the can of beans, juice included, and remove the pot from the stove.
Grate the Romano cheese over the entire soup.