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| 6 Esslöffel | olive oil |
| 2 gross | cloves garlic crushed |
| 1 x ca. 450 g | Very ripe plum tomatoes, peeled, seeded, and chopped coarse, -Or |
| 1 Dose | (16 oz) plum tomatoes, drained, seeded and chopped |
| 1 1/2 Teelöffel | Minced fresh rosemary -Or |
| 3/4 Teelöffel | Dried |
| 4 x ca. 30 g | Dried cannellini beans (2/3 cup), rinsed, picked over and rehydrated by either soaking or boiling, -Or |
| 1 Dose | (16 oz) cannellini beans, rinsed and drained |
| 4 x ca. 30 g | Ditalini Or elbow macaroni (1 cup) |
| | Salt and ground black pepper |
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To Cook: Heat 4 Tabsp oil in a soup kettle. Add garlic; saute until fragrant, about 30 seconds. Add tomatoes and rosemary; simmer until tomatoes releasetheir juices, about 5 minutes. Add rehydrated beans and 1 quart water; bring to boil and simmer til beans are tender, about 1 hour (Note: If using canned beans, add them along with only 3 1/2 cups water; bring to boil and simmer for only 10 minutes.)
Transfer half the soup to a food processor or blender; puree. Return puree to the soup in the kettle; return soup to boil. Add ditalini and 2 teasp salt; simmer until pasta is just tender, about 10 minutes. Let stand 1 hour to allow flavors to meld. (Can be cooled, covered, and refrigerated up to 2 days.)
To Serve: Warm soup over low heat. Ladle soup into warm soup bowls. Drizzle 1/2 Tabsp olive oil and sprinkle 1/8 teasp pepper over each portion. Serve immediately.
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