Quick Pasta E Fagioli With Parmesan

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 1 teaspoon chopped fresh rosemary
• 1 (19-ounce) can cannellini beans, drained and partially mashed
• 4 cups fat-free, less-sodium chicken broth
• 1/2 cup canned diced tomatoes, drained
• 1/2 cup ditalini (very short tube-shaped macaroni)
• 1/4 cup finely shredded Parmesan cheese

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring frequently.
2. Stir in pepper and next 3 ingredients (through broth); bring to a boil.
3. Add tomatoes; reduce heat and simmer 10 minutes.
4. Add pasta; cook 7 minutes or until done. Sprinkle each serving with 1 tablespoon cheese.
5. Andrea's wine pick: The bold flavors of capers, tomato, and rosemary demand a wine with vivid acidity and savory-fruity flavors. Santa Christina Sangiovese from Italy ($99) does the job well.

olive oil, onion, garlic, red pepper, rosemary, cannellini beans, chicken broth, tomatoes, ditalini, parmesan cheese

Taken from www.myrecipes.com/recipe/quick-pasta-e-fagioli-with-parmesan (may not work)