INGREDIENTS
1
Basil, fresh leaves
2
Bay leaves
8 cloves
Garlic
1 tsp
Oregano, dried
1
Parsley, fresh
1 28 ounce can
Tomatoes, fire roasted
2 14 ounce cans
White beans
1/2
Yellow onion
6 cups
Chicken broth or vegetable broth
2 tbsp
Tomato paste
1
squeeze Lemon juice
8 oz
Campanile pasta
1/2 tsp
Red pepper flakes
1/2 tsp
Salt
1
Salt and pepper
1 tbsp
Olive oil
1/2 cup
Parmesan cheese
8 oz
Ricotta cheese