Ingredients:
1 (15 oz.) can white beans, drained, rinsed (cannellini or navy)
32 oz. container chicken broth (or vegetable broth)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28 oz.) can petite diced tomatoes
1 T chopped rosemary
2 bay leaves
2 tbsp. chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp salt and black pepper
4 cups cooked small pasta
½ Cup parmesan cheese, plus extra for garnish (if desired)
Directions:
Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the onion, carrots, celery and garlic and sauté until tender and fragrant, about 15 minutes.
Add the remaining broth, tomatoes, pureed beans, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes.
Remove the bay leaves, add the parmesan cheese and the cooked pasta and season to taste with salt and black pepper. Scoop into individual bowls.
Top with the extra parmesan cheese if desired.