White Bean Soup With Rosemary & Parmesan

• 1 celery rib, sliced
• 2/3 cup chopped onion
• 1 medium carrot, chopped
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• 3/4 to 1 teaspoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (49 ounces) reduced-sodium vegetable or chicken broth
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 2/3 cup uncooked small pasta shells
• 3 tablespoons shredded Parmesan cheese

1. In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions.
2. Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.

celery, onion, carrot, garlic, olive oil, fresh rosemary, salt, pepper, vegetable, cannellini beans, pasta shells, parmesan cheese

Taken from www.tasteofhome.com/recipes/white-bean-soup-with-rosemary-parmesan/ (may not work)