Pasta Fagioli

Have you ever had a day you just need to be somewhere else? Well then, relax your mind and let your heart roam free. It's time for you to take an excursion to Italy. Imagine yourself in a little villa in the Italian country side. You’re sitting at your old wooden table by the window. Glancing over to what must be at least a hundred year old stove and waiting for your delicious dinner to be ready. You close eyes just for a moment and your embraced with a light essence of lavender and rosemary in the air. The night sky is just beginning to show its presence and all is peaceful in your little world. That is besides the coltivatore di pecora (sheep farmer) and all of his noisy sheep that are currently trying to push their way past each other to get to their dinner. Oh dinner! You whirl back around and make your way to the stove lift up a shiny silver spoon to your lips and Perfection!

Ingredients

• 3 tablespoons olive oil
• 1 onion, quartered then halved
• 2 cloves garlic, minced
• 1 (29 ounce) can tomato sauce
• 2 (15 ounce) cans stewed tomatoes
• 5 1/2 cups water
• 1 tablespoon dried parsley
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can navy beans
• 1 (15 ounce) can black beans
• 1/3 cup grated Parmesan cheese
• 1 pound penne pasta

Directions

1. In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, stewed tomatoes, water, parsley, basil, oregano, salt, cannelini beans, navy beans, black beans and Parmesan. Simmer 1 hour.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.