Cooking Directions:

• 3 cups water
• 2 tbsp olive oil
• 1 1/2 cups onions, chopped
• 1 1/2 cups carrots, chopped
• 1 1/2 cups celery, chopped
• 3 tsp garlic, minced
• 3 14.5oz cans beef broth
• 1 tsp salt
• 1 14oz can diced tomatoes
• Grated Parmesan cheese

In a large stock pan, heat oil and sauté vegetables and garlic. Add water, broth, beans, tomatoes and spice packet contents, bring to a boil. Reduce heat, cover and simmer for 2-1/2 to 3 hours or until beans are tender, stirring frequently. Add pasta and simmer covered, until cooked through. Salt and pepper to taste. Serve with grated Parmesan cheese. Add water during cooking time if soup becomes too thick.

Salt and pepper to taste.

Serve with grated Parmesan cheese.