Rosa Paste e Fagioli


2 cans 15 oz. Rosa White Kidney Beans (drained)
1 can 15 oz. Rosa Pasta Sauce
3 tablespoons Rosa Pure Olive Oil
1 teaspoon Rosa Minced Garlic
1 lb. Rosa Ditalini #22
1 small onion (chopped)
1 cup of water
2 celery stalks (chopped)
Salt, basil, oregano, and black pepper to taste


In a large pot sauté the chopped onion and Rosa Minced Garlic in the Rosa Pure Olive Oil until lightly brown. Add the Rosa Pasta Sauce, Rosa White Beans, water, salt, basil, oregano and black pepper to taste. Bring to a boil while stirring. Lower the heat to medium and simmer for 35 minutes uncovered. In a separate pot cook the Rosa Ditalini until al dente. Add the pasta to the soup. Serve immediately and enjoy!

Serves 4