Grandma'S Che Che Bean Soup

• 3 tablespoons olive oil
• 1 large sweet onion, finely chopped (Vidalia)
• 3 stalks celery, finely chopped
• 2 carrots, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons finely chopped fresh rosemary
• 1 (14 1/2 ounce) can crushed tomatoes, with their juice
• 4 cups vegetable broth
• 2 (15 ounce) cans garbanzo beans, drained and rinsed
• 2 cups cooked small shell pasta (ditalini or tubetti)
• 1/2 cup freshly grated pecorino romano cheese, for garnishing

1. Heat the oil in a skillet over med-high heat.
2. Add in the onion, celery, carrots, garlic, and rosemary; saute until the vegetables begin to soften and are fragrant, 3-4 minutes.
3. Add in tomatoes and saute another minute to incorporate.
4. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker; add in the broth and garbanzo beans.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
6. Remove the cover, stir in the pasta, and cook for about 20 minutes on LOW or 10 minutes on HIGH.
7. Serve the soup garnished with the cheese.

olive oil, sweet onion, stalks celery, carrots, garlic, fresh rosemary, tomatoes, vegetable broth, garbanzo beans, shell pasta, freshly grated pecorino romano cheese

Taken from www.food.com/recipe/grandmas-che-che-bean-soup-452629 (may not work)