Ingredients
1 celery rib, sliced2/3 cup chopped onion1 medium carrot, chopped1 teaspoon minced garlic1 tablespoon olive oil3/4 to 1 teaspoon minced fresh rosemary1/2 teaspoon salt1/4 teaspoon pepper1 can (49 ounces) reduced-sodium vegetable or chicken broth2 cans (15 ounces each) cannellini beans, rinsed and drained2/3 cup uncooked small pasta shells3 tablespoons shredded Parmesan cheese
Preparation
In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions.
Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.
