1 large onion
2 cloves garlic — (or to taste)
1 tablespoon basil
1 tablespoon oregano
balsamic vinegar 5 cups water — or more
2 large veggie bouillion cubes
2 cups navy beans, cooked — or other beans
15 oz tomatoes, canned — drained and diced
handful FRESH parsley — chopped 1 1/2 cups pasta — cooked
Finely chop the onions and garlic. Saute them along with the basil and oregano in the vinegar until very soft. Meanwhile, in a large pot put the water, buollion, beans, tomatoes, and parsley and heat up. When the onions and garlic are done, add them to the rest of the soup. Let this simmer for about 30-45 minutes. Then add the macaroni and let this mixture simmer for another 10-15 minutes.
Serve with a sprinkle of good quality grated parmesan on top if desired.