Macaroni and Cannellini Bean Soup with Rosemary
| Yield: | 4 Servings |
| Categories: |
| 6 | tb | Olive oil |
| 2 | lg | Garlic cloves, crushed |
| 1 | lb | Very ripe plum tomatoes, peeled, seeded, and chopped coarse, -OR- |
| 1 | cn | (16 oz) plum tomatoes, drained, seeded and chopped |
| 1 1/2 | ts | Minced fresh rosemary -OR- |
| 3/4 | ts | Dried |
| 4 | oz | Dried cannellini beans (2/3 cup), rinsed, picked over and rehydrated by either soaking or boiling, -OR- |
| 1 | cn | (16 oz) cannellini beans, rinsed and drained |
| 4 | oz | Ditalini OR elbow macaroni (1 cup) |
| Salt and ground black pepper |
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