Pasta e Fagioli

A hot bowl of this classic Italian soup, called "pasta fazool" in New York, tastes great on a cold day. Sauteeing the garlic with rosemary creates an amazing taste.

Ingredients

• 1/4 cup olive oil
• 4 large cloves garlic, minced
• 2 teaspoons fresh rosemary (or 1 teaspoon, dried)
• 1 can diced tomatoes
• 7 cups chicken stock
• 6 ounces small pasta shapes (e.g. elbows)
• Salt and pepper
  

Instructions

1. Heat the oil in a large pot over medium heat. Add garlic and rosemary and saute until the garlic is golden.
2. Add the tomatoes, add salt and pepper, and simmer for several minutes until the tomatoes soften.
3. Add the chicken stock to the pot and bring to a boil. Reduce the heat slightly and simmer the broth briskly for 5 minutes.
4. Add the pasta to the simmering broth and cook until the pasta is tender.
5. Ladle into bowls and drizzle with olive oil to taste.
   

Slurp up. Serves 4.