Last night we had pasta y fagioli (or bean soup as we like to say). a family staple. I made it with more onion and tomato than I usually do because i wanted to use those up, but it turned out OK. I just sauteed an onion in olive oil on low for about 15 min, then added two tomatos diced and sauteed that for about 2 more min. then I added water and salt, and a can of pinto beans. Then I let that simmer for 2 hours. Then I added some ditilini at the very end (that we had cooked the other day). A friend from work had given me a loaf of brown bread she baked, so we had it with that. Yummy! Perfect meal between snow storms and the blustery cold.