• 2 tbsp  extra virgin olive oil  
• 1 cup  chopped yellow onion
• 1 cup  chopped red onion
• 1/2 cup  chopped celery
• 3  cloves garlic, minced
• 4 cups  drained & rinsed canned cannellini beans  
• 2 cups  chicken broth
• 1/4 lb pasta (shells or macaroni) cooked until al dente
• 3 1/2 cups  undrained chopped plum tomatoes  
• 1 tbsp chopped fresh basil
•  freshly ground black pepper 
•  freshly grated Parmesan cheese

Instructions

Heat oil over medium heat in an 8 quart saucepan. Add onion, celery and garlic; cook until tender. Add beans and broth, heat to a boil, reduce heat, cover and simmer 5 minutes. Add cooked pasta, tomatoes, and basil; season with black pepper. Cover and simmer 10 minutes, or until hot throughout. Serve with Parmesan cheese.