Pasta Fagiolle Soup - Pasta e Fagioli

• 3/4 tsp (4 ml). olive oil
• 2/3 cup (150 ml) canned crushed tomatoes
• 2 cloves garlic, minced
• 1 Tbsp (15 ml). plus 1 tsp (5 ml). rosemary, crumbled
• 2-2/3 cups (625 ml) vegetable or chicken stock
• 1-1/4 lbs (.6 kg). canned white kidney beans, drained and rinsed
• 3 oz (84 grm). rotini pasta or fusilli
• 1/2 lb (.2 kg). zucchini, cut into 1/2 in. pieces
• 1 Tbsp (15 ml). plus 1 tsp (5 ml). grated Parmesan cheese

1. Heat oil in heavy non-reactive saucepan over medium heat.
2. Add tomatoes, garlic and rosemary.
3. Simmer 5 min, stirring occasionally.
4. Add 2 cups (475 ml) of stock.
5. Combine remaining stock with 2/3 cup (150 ml) kidney beans in a blender and puree.
6. Transfer puree to tomato mixture.
7. Bring to a boil.
8. Reduce heat to low and simmer 10 minutes.
9. Add pasta and zucchini.
10. Cook 10 to 12 minutes or until pasta is al dente.
11. Season with salt and pepper to taste.
12. Serve with parmesan.

olive oil, tomatoes, garlic, rosemary, vegetable, kidney beans, rotini pasta, zucchini, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000279 (may not work)