Instructions: * Note: Any small soup-style pasta, such as tubes or mini-bowties.

Sort and rinse the beans and soak several hours or overnight. Drain. In a large stockpot, gently heat the olive oil. Add the garlic and onion and saute over low heat several minutes. Add the beans, stewed tomatoes and their liquid, tomato paste, the water, and oregano. Bring to a boil, reduce heat, and simmer 25 minutes, until the beans are tender but not fully cooked, stirring occasionally. Salt and pepper can be added to taste. Add the broccoli and mushrooms to the soup, along with the pasta. Increase the heat to a boil, stir, and turn down to a rapid simmer. Simmer until pasta is al dente. Serve very hot, passing the Parmesan.

This recipe serves 6.

Comments: The body of this soup is thick and chunky. It is sure to satisfy large appetites. Cannellini beans are available in any Italian grocery store. If you are unable to find them, substitute navy beans.

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