- 1/2 large onion, diced
- 4 large cloves garlic, chopped and separated in half
- 1 28-ounce can chopped San Marzano tomatoes
- 2 cups vegetable broth
- 2 cups water
- 1/4 pound shell pasta
- 1 14-ounce can red kidney beans, drained and rinsed
- 1 14-ounce can white cannalini beans, drained and rinsed
- Salt and pepper to taste
Prep time: 5 minutes
Total time: 30 minutes
In a large pot on medium heat saute the onion and half of the chopped garlic in a few tablespoons of olive oil. When they are soft, add the tomatoes, broth and water.
Bring to a boil and add the pasta. Stir and let pasta cook for about 5 minutes before turning the heat down to medium high and add the beans and the rest of the chopped garlic. Let cook until the pasta is al dente. Season to taste with salt and pepper.