Pasta e Fagioli Recipe (Italian Pasta & Bean Soup)

⁄4 cup [url]olive oil∞http://amzn.to/2bAzSue[/url]

small onion, thinly sliced

garlic, minced

[url]Italian seasoning∞http://amzn.to/2bHu2Vh[/url] (mixture of oregano, parsley, basil, etc.)

small (6 oz.) can [url]tomato paste∞http://amzn.to/2bzKgUk[/url]

water

[url]low sodium chicken broth∞http://amzn.to/2bPUbjm[/url] or vegetable broth (for vegetarian)

[url]red kidney beans∞http://amzn.to/2bAzhJd[/url], reduced sodium, drained and rinsed

[url]white beans∞http://amzn.to/2bzJQgD[/url] (cannellini or great northern), reduced sodium, drained and rinsed

[url]chickpeas∞http://amzn.to/2bzJFSC[/url] (garbanzo beans), reduced sodium, drained and rinsed

Salt and pepper to taste*

⁄2 pound [url]ditalini∞http://amzn.to/2bAKvf3[/url] or elbow pasta, cooked according to package

minced flat-leaf parsley

Grated Parmesan cheese for serving (leave off for vegetarian or use asiago)