A classic Italian pasta and bean soup with tomato, vegetables, rosemary, and Parmesan.
25 gParmesan cheese
1 cupCannellini Beans
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220 gTomatoes
80 gOnion
80 gCarrot
60 gCelery
8 gGarlic
2 gRosemary
90 gPasta
2.5 cupsVegetable broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook onion, carrot, celery, and garlic in cooking oil until soft.
Add tomatoes, beans, broth, rosemary, salt, and black pepper; simmer to develop flavor.
Add pasta and cook until tender.
Serve with Parmesan.