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Quick Pasta Fagioli

2 cloves garlic -- halves
2 tablespoons olive oil
1 large carrot -- pared and coarsely chopped
1 large onion -- coarsely chopped
1 teaspoon leaf rosemary -- crumbled
4 tablespoons tomato paste
3 cans -- (20 oz. each) white kidney beans, undrained
46 ounces -- (6 c.) chicken broth
6 ounces small pasta such as ditali elbows
2 tablespoons 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.


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