Instructions: In large heavy saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring for 3 minutes.

Add tomatoes to saucepan, breaking up with spoon. Drain and rinse beans; add to saucepan along with stock, sun-dried tomatoes, basil, oregano and pepper. Bring to boil; reduce heat, cover and simmer for 20 minutes.

Stir in pasts; return to boil. Reduce heat; cover and simmer for 10 minutes or until pasta is tender. Sprinkle with Parmesan.

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