Italian Bean Soup     Serves 4  
 

• 1  Cup roman or pinto beans, cooked
• 4½  Cups water
• 1  Small onion, chopped
• 1-2  Cloves garlic, minced
• 1  Tablespoon olive oil
• ¼  Teaspoon salt
• ½  Cup spaghetti, broken into 1 inch pieces
• 1  Large plum tomato, chopped
• 8  Fresh basil leaves, chopped
• ½  Teaspoon oregano
• Grated Romano cheese
• Freshly ground black pepper

 
   
 
 
 
     1. Bring the water to a boil in a sauce pan. Add the beans,
         onion, garlic, oil, tomato, salt, pepper, basil and oregano.
 
     2. Cover and simmer for 1 hour. Add the spaghetti and stir.
         Simmer for 10-15 minutes or until the spaghetti becomes
         tender. Serve and garnish with the grated Romano
         cheese.
 
 
 
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