White Bean Soup with Pasta and Rosemary Oil

(we usually skip the rosemary oil… but i’m sure it’s good)

For Rosemary oil:

• 1/3 cup olive oil
• 2 T. finely chopped rosemary
• 2 cloves garlic, sliced.

Warm simmer these ingredients in small saucepan, approx. 5 minute

For soup:

• 2 cups cannellini beans/navy beans or mix
• 2 T. olive oil
• 1 T. fresh rosemary or 2 tsp. dried
• 1 onion, finely diced
• 2 carrots, finely diced
• 1 celery stalk, finely diced
• 5 garlic cloves, sliced
• 1/3 cup parsley
• 1 c. diced tomatoes with juice
• salt, pepper
• 1 c. small dried pasta
• parmesan cheese

1.  Heat oil, 1 T. rosemary in soup pot.  Add onion, carrot, celery.   Saute for 10 minutes.  Add garlic, parsley, simmer.  Add beans, tomatoes., 3 quarts water, boil, then simmer approx. 1 hour.  Add 2 tsp. salt, simmer 30 minutes longer.
2. . Puree the soup
3. Cook pasta, strain rosemary oil.
4. Soup into bowls, add pasta to each, drizzle with rosemary oil, sprinkle with parmesan, serve.