Pasta and Bean Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
2 tablespoons olive oil1-2 garlic cloves, minced½ teaspoon minced fresh rosemary (or a pinch crumbled dry rosemary)2 tablespoons good-quality tomato paste1 ½ cups small dry pasta shapesOne piece parmesan rind (optional)One 15-ounce can Roman or pinto beans, drained and rinsedSalt and freshly ground black pepperGrated parmesan cheese, for serving
1. In a heavy soup pot, warm the oil over medium heat. Add the garlic and rosemary and cook until fragrant, 30 seconds. Add the tomato paste and cook, stirring, until incorporated, 1 minute. Pour in 6 cups of water and bring to a boil.2. Stir in the pasta and parmesan rind and simmer for 5 minutes. Add the beans and simmer for a few more minutes, until the pasta is cooked. Season with salt and pepper and serve hot or warm, passing grated parmesan at the table.Find out more about this recipe on Mom Appetit's blog.