2 Garlic
2 Olive Oil
1 Carrot
1 Onion
1 Celery & Leaves
1 Rosemary
2 Tomato Paste
2 White Kidney Beans
1 Condensed Chicken Broth
1 3/4 Water
6 Small Shell Pasta
1/2 Salt
1/2 Parmesan Cheese
1/4 Parsley
1 Red Wine Vinegar


Saute garlic in oil in 10 Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned.
Remove garlic and discard.
(I prefer to use chopped garlic and leave it in after browning.
Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes.
Add rosemary and tomato paste.
Add beans with their liquid, chicken broth and water.
Simmer uncovered, 2 minutes.
Add pasta, stirring to distribute ingredients evenly.
Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender.,
(*With the 8 to 10 oz. of pasta, I cook for about 16 minutes.
Remove pan from heat.
Let stand, covered 10 minutes.
Add salt, if necessary.
Combine cheese and parsley in small serving bowl.
Stir vinegar into soup, and ladle into warmed soup bowls.
Serve with cheese-parsley mixture.
*Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse.
Plus it’s a real time-saver!
MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole.,
Microwave, uncovered, at full power for 2 minutes.
Remove garlic, add carrot, onion and celery.
Microwave, uncovered, for 3 minutes.
Add rosemary, tomato paste, undrained beans, chicken broth and water.
Microwave at full power for 14 to 16 minutes or until boiling.
Stir in pasta.
Microwave at half power for 12 minutes.
Stir in vinegar.
Add salt, if necessary.
Let stand, covered, 10 minutes.
Serve with the cheese and parsley mixture.