Pasta, White Bean and Tomato Stew

4 Tbsp extra virgin olive oil

1 onion, finely chopped

3 garlic cloves, minced

3 cups chopped canned tomatoes

1 cup dried, small navy beans, cooked

5 cups stock

1 Tbsp rosemary, chopped

5 oz. dried pasta

Parmigiano-Reggiano, grated

In a large pot over medium-low heat, warm 2 Tbsp olive oil. Add onion and garlic. Saute slowly, stirring until onion is soft. Add tomatoes, salt and pepper to taste; simmer 20 minutes. Add cooked beans and stock; simmer, covered 20 minutes.

In saucepan, warm remaining 2 Tbsp olive oil, add rosemary. Remove immediately from heat and reserve.

Add pasta to large pot, cook until al dente.

Served drizzled with rosemary oil and top with Parmigiano-Reggiano.

Serves 6.