Zuppa di Pasta e fagioli

Zuppa di Pasta e fagioli
12 Months of Monastery Soup, by Brother Victor-Antoine d’Avila-Latourrette, pg 93

2 medium onions, finely chopped
1/3 cup olive oil
4 garlic cloves, minced
1 28-oz can Italian tomatoes, chopped with juice
1 bay leaf
1 tsp rosemary
1 tsp fresh or dried basil, chopped
4 springs fresh Italian parsley
4 cups precooked white beans or 1 15 oz can cannellinii beans
6 cups water
1 cup white wine
salt and pepper to taste
4 oz dried pasta
grated Parmesan or Romano cheese

Heat the oil in a large soup pot. Add onion and sauté for about 2 minutes. Add the garlic and sauté for another minute.

Add the tomatoes, bay leaf, rosemary, basil and parsley. Cook for about 3 minutes.
Add the precooked beans or can of beans (drained), water, wine, salt and pepper. Bring to a boil. Cook for 15 minutes, covered, over medium heat. Do not overcook. Add the pasta and cook for 5 minutes. Remove from heat and let the soup rest for 10 minutes. Remove the bay leaf. Serve hot, topped with grated cheese.