Soups: Pasta, White Beans and Tomato Stew

By JoFClark

Ingredients

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

Preparation

Step 1

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