Pasta e Fagioli

 2 tbsp olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 14-1/2 oz can no salt added stewed tomatoes, undrained
1 15 oz can low sodium vegetable broth
3 cups water
1 15 oz can cannellini beans, drained
1 15 oz can red kidney beans, drained
1 cup green pepper, diced
1/4 cup fresh parsley, chopped
1 tsp basil leaves
1/4 tsp black pepper
1/2 tsp oregano
1 tsp rosemary
4 oz uncooked small shell pasta

Place oil in large pot before heating on medium-high until the oil is hot.  Then, add the onion and the garlic, cooking them until you can partially see through the onion.  Once that is accomplished, make sure that you stir in the tomatoes, broth, beans, parsley, pepper, seasoning, rosemary and basil, making sure that you leave the liquid with the tomatoes when pouring it in.  Cook everything together until the mixture begins to boil and then cover the pot with a lid and simmer for 10 minutes.  After the ten minutes are up, add the pasta and simmer continually until the pasta is soft and ready to serve.

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