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MACARONI AND CANNELLINI BEAN SOUP WITH ROSEMARY

6 tbs. olive oil
2 large garlic cloves, crushed
1 lb. ripe plum tomatoes (or 16-oz. can plum tomatoes, drained), peeled,
seeded and coarsely chopped
1.5 tsp. minced rosemary (or 3/4 tsp. dried)
1 can (16 oz.) cannellini beans, rinsed and drained
3.5 cups water
4 oz. ditalini (or small elbow macaroni), about 1 cup
salt
black pepper

Heat 4 tbs. of the oil in a soup kettle. Add garlic and saut\xe9
until fragrant - about 30 seconds. Add tomatoes and rosemary and
simmer until the tomatoes release their juice - about 5 minutes.
Add the beans and 3.5 cups of water and bring to a boil then simmer
10 minutes. Transfer half the soup to a food processor and puree.
Return to the rest of the soup in the kettle and return to boil.
Add ditalini and 2 tsp. salt and simmer until the pasta is just
tender - about 10 minutes. Let stand 1 hour to develop flavors .
Re-warm soup and serve each portion drizzled with 1/2 tbs. olive
oil and sprinkled with a little freshly ground pepper. Four servings.

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