Pasta fagiole is really easy to make. I'm at work so I don't have my recipe on hand, but I'm pretty sure it's basically this:
A pound box of small tubular pasta (ditalini is good, but if you don't have that, use elbow macaroni)
A can of red kidney beans, drained and rinsed
A small to medium onion, chopped
A couple of cloves of minced garlic
6 tablespoons of olive oil (you can use less if need be)
A 14.5 oz can of diced tomatoes (including the liquid)
Italian seasoning, salt and pepper
Cook the pasta according to the package directions, drain and set aside
In a large sauce pan (big enough to cook spaghetti in) heat the olive oil over medium heat; add the onions and garlic and saute about five minutes or so.
Add the tomatoes, spices, salt and pepper and reduce heat and simmer for about 30 minutes uncovered.
Add drained beans and pasta and heat through.
Just a note: this recipe is less soupy than some tradition pasta fagiole dishes, so if you want more liquid, just add some veggie broth or some more tomatoes.
This dish goes a long way.
If you are eating cheese, you can top it was a bit of parmesan.
This dish will impress your parents, too