Pasta e Fagioli alla Nonna (Grandma’s Soup) by cucinagirl

2-3 tbsp. olive oil 
1 medium onion, diced 
2 cans cannellini beans*, undrained 
3-4 chicken bouillon cubes (I use 3-4 tsp. “Better than Bouillon”) 
2 medium potatoes**, peeled and chopped 
2 carrots, peeled and chopped 
~1/3 cup ketchup 
Homemade pasta (about 3 cups) 
Salt and pepper to taste 
Dash of dried oregano

In a large soup pot heat 2-3 tbsp olive oil.  Sauté onion, stirring occasionally. 

Meanwhile, mash 1 can of beans with a potato masher or fork.  (This will make for a nice, thick broth!)

When onions are translucent, add mashed beans and 4 cups water.  Bring to a simmer, stirring occasionally.

Add chicken bouillon, stir to dissolve.  Add vegetables and second can of beans.  Stir in ketchup and a dash of oregano.  Cook until vegetables are tender. 

Add pasta and cook about 10 minutes more.  Season with salt and pepper to taste.

* My grandmother used something called “horticulture beans,” but since they are not easy to find, cannellini, great northern, and pinto beans (or a combination of the above) can be used.  

**  I always add (frozen) green peas and sometimes leave out the potatoes in favor of more green vegetables.