6 tbsp. olive oil
2 lg. cloves garlic, crushed
1 (16 oz.) can Plum tomatoes (chopped coarse)
1 1/2 tsp. rosemary
1 can cannellini beans
5 oz. ditalini pasta
Salt, black pepper and red pepper to taste
Grated Parmesan cheese

Heat 4 tablespoons of the oil in a soup kettle. Add garlic and saute until fragrant, about 30 seconds. Add tomatoes and rosemary. Simmer until tomatoes are juicy, about 5 minutes.

Add 3 1/2 cups water and simmer for 10 more minutes. Add ditalini and 2 teaspoon of salt. Simmer until the pasta is tender. Then add beans and warm on stove about 1 hour to allow flavor to set in.

When serving ladle portions into each bowl and drizzle with olive oil. Then sprinkle with cheese and pepper and serve immediately.