3 cloves garlic
2 Tbsp. extra virgin olive oil
1 carrot, peeled and finely chopped
1 medium onion, chopped
2 stalks celery, chopped
2 stems fresh rosemary left whole
salt and pepper to taste
3 cans chicken broth
1 can white cannellinni beans
1 cup ditallini pasta
grated parmesan cheese
Cook veggies in extra virgin olive oil until tender. Add broth, beans and pasta and bring to a boil. Boil for several minutes and then reduce to medium. Simmer until ready to serve. Sprinkle with parmesan cheese in bowls.
