| 1 box | Piccolini® Mini Farfalle |
| 3 tablespoons | extra virgin olive oil |
| 2 cloves | garlic, chopped |
| 2 cans (28 ounces each) | canned tomatoes |
| 1 small | yellow onion, sliced |
| to taste | salt |
| ½ cup | Parmigiano cheese, grated |
| 1 tablespoon | flat-leaf parsley, chopped (optional) |
HEAT oil in a medium sauce pan over medium-high heat. Add onions and sauté for 2 minutes until translucent.
ADD the garlic and sauté for another 2 minutes until softened. Stir in the tomatoes and, using the back of a wooden spoon break the tomato into small pieces.
ADD 5 cups of water to the mixture. Bring soup to a boil. Remove half of the soup to a blender and blend on high for 2 minutes or until well pureed. Return to the pot and to a boil.
ADD Piccolini® Mini Farfalle and cook until according to package directions. Ladle soup into bowls and garnish with the grated Parmigiano and chopped parsley if desired.