Cooking Our Way

1 T. extra virgin olive oil
Coarse salt and pepper
2 4-6 inch sprigs rosemary
2 15 oz. cans cannelloni beans
3 sprigs fresh thyme
1 can diced tomatoes
2 dried bay leaves
2 quarts chicken broth
3 med. onions, chopped
1 ½ cups ditalini
3 small carrots
Grated parmigiano or Romano, for the table
3 ribs celery
4 lg. cloves garlic

Heat oil and add herb stems, bay leaf, chopped vegetables and garlic.  Season with salt and pepper and cook partially.  Add beans, tomatoes and stock to pot and simmer for at least an hour.  Add pasta and cook for another ten minutes.  Remove herb stems and bay leaf.  Serve with grated cheese and crusty bread.