Instructions: 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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