Pasta e Fagiol
1 can chick peas
1 can white kidney beans
1/4 cup white wine
1 can vegetable broth
1 can diced tomatoes
1/2 cup orzo or 1 cup mini penne
5 cloves garlic
1 thick slice yellow or white onion
1 tablespoon extra lite olive oil
Slice garlic and mince onion into a sauce pan. Put in the olive oil. Saute on low to medium heat until cellophane.
Once that is finishe'd sauteing, add vegan wine and let it burn off. When the vegan wine has sizzled off, add the beans, chick peas, tomatoes and broth. Stir and set heat on low. Simmer for 15 min.
Cook pasta in separate pan, drain and add to the soup.
Serve with Italian vegan bread heated in the oven!