1. Sauté the the vegetables in the heated oil in a saucepan over a rather low heat. 2. Stir often for about 5 minutes, then add the beans; stir well and then mix in the tomatoes. 3. Cook, stirring for a few minutes, then add 2 cups of the stock, the rosemary, salt, and pepper. 4. Now bring this to a boil. Lower the heat, cover and simmer for 1 hour. 5. Pour in the rest of the stock and the pasta. 6. Bring to a boil. 7. Lower the heat and simmer for 7-8 minutes. 8. You want your pasta al dente. 9. Remove the the rosemary sprig, however sprinkle rosemary leaves over the soup along with cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
