Pasta & Bean Soup - Serves 2

ingredients

• Stonewall Kitchen Extra Virgin Olive Oil
• cannellini beans (1-8 oz can or dried and soaked overnight, then drained)
• 1/2 pound small shells or tubettie pasta
• 1 red onion, thinly sliced
• 1 jar Stonewall Kitchen Traditional Marinara Sauce
• 1/4 pound proscuitto cut into chunks (optional)

directions

1. Heat enough oil to cover the bottom of a medium saucepan. Saute onions over medium heat until soft and golden.
2. Add the proscuitto and allow to melt.
3. Add the beans, mix well and add one jar of Traditional Marinara Sauce.
4. Bring mixture to a boil, then reduce heat and let simmer. After 10 minutes, add 1/2 to 1 cup water to give a soupy consistency.
5. Pour over cooked pasta. Top with olive oil and Parmesan cheese.