Ingredients:

• 2 tbs. Antica Italia Extra Virgin Olive Oil.
• 1 large onion, diced
• 1 can (14 ounces each) cherry tomatoes
• 1 can cannellini or white beans
• 2 cups water
• 1/2 cup Pasta di Gragnano pasta
• 1 cup freshly grated parmesan
• Pinch dried parsley
• Salt and Pepper to taste
• 2 garlic cloves chopped
• 1 tbs dried basil
• 1/2 tsp dried oregano

Preparation:

Set a three quart soup kettle over medium heat and add the Antica Italia Extra Virgin Olive Oil. When the oil is hot, but not smoking, add the diced onion and saute for about three minutes, or until the onions are translucent. Add the tomatoes and the spices. Cook for 15 minutes, or until the tomatoes soften

Add the beans and the water, then bring the soup to a gentle simmer. Add the pasta and cook until pasta is al dente, stirring occasionally. Season with salt and pepper to taste. Serve and sprinkle with parmesan cheese.