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In a large pot over medium heat, cook onion in
olive oil until translucent. Stir in garlic and
cook until tender. Reduce heat, and stir in tomato
sauce, water, parsley, basil, oregano, salt,
cannelini beans, navy beans and Parmesan. Simmer 1
hour.
Bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes or
until al dente; drain. Stir into soup.
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