Fagioli Soup

1 Tbsp extra virgin olive oil

1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, chopped

1 - 26oz jar Ragu Garden Tomato, Garlic, & Onion Marinara sauce

2 - 14oz cans low sodium chicken broth

3 cups water

salt & pepper to taste

1 large bay leaf

1 - 14oz cannellini beans (drained & rinsed)

1 - 14oz can light red kidney beans (drained & rinsed)

1 cup tiny shell pasta

Parmigiano cheese to garnish

Heat oil in a small skillet.  Add onion, celery, and carrots; saute for 2 minutes.

In an 8qt crockpot, add marinara sauce, broth, water, bay leaf, beans, cooked vegetables, salt & pepper.

Cook on high 304 hours.  The last 30 minutes of cooking, add the pasta.

Garnish with the Parmigiano cheese.