Pasta Fagioli

• 1 cup small dried white bean
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 10 cups water or 10 cups vegetable stock
• 1/2 teaspoon dried rosemary, crushed
• 1 cup small shell pasta (orzo or small shells)
• salt and black pepper
• 2 tablespoons fresh parsley, chopped
• 1 cup freshly grated parmesan cheese
• additional extra virgin olive oil (optional)

1. Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander.
2. In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
3. Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
4. Raise heat to high, add the pasta, and cook until al dente.
5. Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.

white bean, extra virgin olive oil, onion, garlic, water, rosemary, shell pasta, salt, fresh parsley, freshly grated parmesan cheese, olive oil

Taken from www.food.com/recipe/pasta-fagioli-136276 (may not work)