Instructions: * Use 1 large can + 1 small can, or 1 1/2 large cans, undrained Chop garlic, anchovies, and rosemary together into a paste. Heat a large pot over medium heat. Add oil and continue heating until fragrant. Put in chopped paste and brown well (dont burn). Add tomato paste diluted in 1/4 c water, lower heat and cook 20 minutes. Add ceci and an equal amount of water. Add salt and bring to boil over medium heat. Add elbow macaroni and cook additional 8 minutes or until tender. The soup will be quite thick.

Add pepper and serve with cheese.

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