Soups: Pasta, White beans and tomato stew

By JoFClark

Ingredients

• 4 T olive oil
• 1 onion finely chopped
• 3 garlic cloves, minced
• 3 cups chopped canned tomatoes
• 1 cup dried small navy beans, cooked
• 5 cups stock (3 cans chicken broth and juice off beans)
• 1 T rosemary, chopped
• 5 ounces dried pasta
• Parmigiano, Reggiano, grated

Details

Cooking time 40mins

Preparation

Step 1

In a large pot, over medium-low heat, warm 2 T oil. Add onion and garlic. Saute slowly, stirring until onion is soft. Add tomatoes, salt, pepper to taste and simmer 20 minutes.
Add cooked beans and stock. Simmer covered 20 minutes.
In saucepan, warm remaining 2 T olive oil, add rosemary. Remove from heat and reserve.
Add pasta to large pot. Cook until al dente.
Serve drizzled with rosemary oil and top with cheese.