I'm so psyched - I found this recipe online! I don't have to retype it! :D
Pasta e Fagioli (Pasta and Bean Soup)
Time: 45 minutes to 1 hour with precooked beans
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 teaspoons minced garlic
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
3 cups drained cooked kidney, cannelloni or other mix of beans
2 cups cored, peeled, seeded, and diced tomatoes (canned are fine; include their juice)
6 to 8 cups chicken or vegetable stock, or water, warmed
Salt and freshly ground black pepper to taste
½ pound pasta (or larger pasta broken into bits)
½ cup minced fresh parsley leaves
½ cup freshly grated Parmesan cheese
Place 2 tablespoons of the olive oil in a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and half the garlic; cook until the onion softens, stirring occasionally, about 5 minutes.
Add the rosemary, beans, and tomatoes, and cook. Stir and mash the tomatoes with your spoon until the mixture is warm and the tomatoes begin to break down, about 10 minutes.
Add 6 cups of stock or water and salt and pepper to taste. Raise the heat to medium-high and bring to a boil. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Add the pasta, along with additional stock or water if necessary. Simmer until the pasta is nearly tender, approximately 10 minutes. Add half the parsley and the remaining garlic and cook another 5 minutes, until the pasta is well done but not mushy.
Sprinkle the remaining parsley. Serve, passing the cheese at the table.
Makes 6 servings.
Source: How to Cook Everything By Mark Bittman