• 6 tablespoon olive oil
  • 2 cloves of garlic, crushed
  • 1 lb ripe plum tomatoes, peeled, seeded & chopped – OR
  • 1 can 16 oz. plum tomatoes
  • 1 1/2 teaspoon minced rosemary or 3/4 teaspoon dried rosemary
  • 1 can cannellini beans, rinsed
  • 4 oz. (1 cup) ditalini or elbow macaroni
  • salt and pepper
  • 1 quart (4 cups) water


Heat the oil in a large pot, then add garlic. When garlic is lightly browned, add tomatoes and rosemary. Let simmer 5 minutes. Add beans and the water. Simmer for 10 minutes. Puree half of the soup in a food processor/blender, then return to pot. Add pasta and 2 tsp or less of salt. Simmer until cooked. Let cool somewhat to blend flavors.

Prep time varies, depending on whether you peel, seed and chop the tomatoes yourself or use canned.

Serves: ~6