2 cloves garlic, halves
2 tbsp. olive oil
1 lg. carrot, pared and coarsely chopped
1 lg. onion, coarsely chopped
1 tsp. leaf rosemary, crumbled
4 tbsp. tomato paste
3 cans (20 oz. each) white kidney beans, undrained
46 oz. (6 c.) chicken broth
6 oz. small pasta such as ditali, elbows or small shells
2 tbsp. red wine vinegar

Saute garlic in oil in Dutch oven. When garlic browned (about 10 minutes discard). Add chopped carrot and onion saute until they begin to color 3 to 5 minutes.

Add rosemary and tomato paste. Add beans with their liquid, and chicken broth. Simmer, uncovered, 2 minutes. Add pasta, stirring to distribute ingredients evenly. Cover and simmer, stirring occasionally for 8 minutes or until pasta is al dente (firm). Remove from heat. Let stand, covered, 10 minutes. Add salt if necessary. Stir vinegar into soup.

Combine: 1/2 cup grated Parmesan cheese and 1/4 cup finely chopped parsley. Sprinkle over top of soup.