2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves of garlic minced ( I used the prepared garlic in a jar)
1/2 teaspoon dried rosemary
1 tablespoon tomato paste
2 cans cannellini beans, drained and rinsed
4 cups chicken broth ( I use 2 cups water with 1 Knorr chicken or vegetable bouillon cube)
3/4 cup tubetti, ditalini or other short, tubular past
1/4 cup chopped parsley
1. In a Dutch oven, add onion and carrots to the olive oil and cook until the vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
2. Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
3. With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
4. To serve, ladle soup into bowls; sprinkle with parsley
It takes about 20 minutes of prep time and 20 more minutes to cook. Makes 6 servings.