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White Bean & Pasta Soup with Rosemary

Source of Recipe


The Complete Italian Vegetarian






List of Ingredients



• 1/4 cup extra-virgin olive oil
  
• 4 large cloves garlic, minced
  
• 2 tsp chopped fresh rosemary leaves
  
• 1-1/2 cups canned tomatoes, drained and chopped
  
• Salt and pepper
  
• 7 cups vegetable stock or water
  
• 1-1/2 cups small pasta
  
• 4 cups cooked cannellini beans (or two 19-oz. cans, drained)
  






Instructions



1. Heat the olive oil in a large soup pot. Add the garlic and rosemary, and cook for about 2 minutes. Add the tomatoes, salt and pepper. Cook for about 5 minutes.
   
   
2. Add the vegetable stock or water; bring to a boil. Lower heat and simmer for about 10 minutes. Add the pasta and cook for 7 to 10 minutes. Add the beans and cook for a few more minutes.
   
   Add a swirl of olive oil when serving. Great with a green salad and focaccia.