Pasta e Fagioli

This is a traditional meatless Italian soup. Fagioli can be pronounced as it is spelled or even closer to "fazool" depending on the Italian dialect.

4 T extra virgin olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
4 large cloves garlic, minced
1 16 oz. can canellini beans, drained
4 plum tomatoes, chopped
1 sprig fresh rosemary, chopped
1 1/2 C zitti or penne pasta, uncooked
parmesean or romana cheese, grated

Heat pan and add olive oil. Sauté onion, carrot, celery and garlic until tender. Add beans, tomatoes and rosemary, 2 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes.

Remove half of the soup mixture to a food processor and process until smooth. Return to pot. Add pasta and 1-2 cups water. Bring to a boil, reduce heat and simmer until pasta is tender (10-15 minutes).

Spoon into bowls and top with romana or parmesean cheese. Serve with crusty slices of Italian bread.