Pasta e Fagioli

Ingredients:

• 1/4c olive oil

• 4 large garlic cloves, minced

• 1t dried rosemary or 1T fresh

• 14oz can diced tomatoes

• 7c chicken stock

• 6 oz small pasta shape

• 2 19oz cans cannellini beans, drained and rinsed

• salt and pepper

Heat oil in large soup kettle. Add garlic and rosemary and saute over medium heat until garlic is golden.

Add tomatoes and salt and pepper to taste. Simmer for several minutes until tomatoes soften.

Add chicken stock and bring to a boil. Reduce heat slightly and simmer briskly for 5 minutes.

Add the pasta and cook until almost tender, 1-2 minutes less than the package directions.

Add the beans and simmer for several minutes to blend the flavors and finish cooking the pasta.

Adjust the seasonings as needed.

Serve with a drizzle of olive oil and some good, crusty bread.