2 quarts chicken broth
3 cans of canellini beans
1/4 cup of fresh rosemary
3 cloves of fresh garlic
1 tablespoon of tomato paste
Salt and pepper to taste
1 pound ditalini pasta
2 teaspoons of extra virgin olive oil
Romano grated cheese (optional)
Cut the fresh rosemary leaves into small pieces (taking care not to mince too small). Peel the garlic away from the outer shell and cut into thin slices. Place into a small bowl.
In a large cooking pot, set the heat on medium and saute the olive oil and garlic. Cook for 30 seconds and then add the chicken broth. Let the liquid come to a rolling simmer and add the canellini beans and juice from the can. Add the tomato paste, rosemary, salt and pepper.
Continue to cook on medium-low for 8 minutes. In a separate large cooking pot, boil water with a sprinkle of salt. Cook the ditalini pasta as instructed on the box and drain. Add the cooked pasta to the broth and taste. Add salt and pepper if necessary.
Serve hot and sprinkle with grated cheese if desired.
Number of servings: 6