Italian Bean Pasta Soup
Serves 4 to 6

2 cups (500 ml) tomato sauce
4 cups (1 L) chicken, beef or vegetable stock
1 Tbsp (15 ml) VE Verde Vinaigrette
1 - 19 oz (540 ml) can white beans, drained and rinsed
½ cup (125 ml) elbow macaroni
VE Sea Salt & VE Pepper, to tasteParmesan cheese, freshly grated

1. Combine first 5 ingredients in 12-cup multi pot and bring to a boil. Reduce heat, cover and simmer slowly for 20 minutes, stirring frequently.
2. Season to taste with VE Sea Salt and VE Pepper. Serve in pasta bowls and top with grated Parmesan