Pasta Fagioli

This was a simple version of Pasta Fagioli soup that I found in that same Encyclopedia of Soups. It was good ... and filling.
4 T. olive oil
1 onion, minced (I subbed leek)
2 carrots, minced
2 celery stalks, minced
14 oz. can chickpeas, drained
7 oz. can canellini beans, drained
2/3 c. passata (pureed tomatoes)
1/2 c. water
1.5 qt. vegetable or chicken stock
1 sprig fresh rosemary
scant 2 c. dried pasta shells
salt/pepper
parmesan cheese (to top)
Heat oil in a large saucepan. Add the chopped veggies and cook over low heat for 5-7 min. Add both beans, mix, and cook for 5 more 5 min. Stir in the passata and water and cook 2-3 min. Add 2 c. stop, rosemary sprig and salt and pepper to taste and bring to a low boil. Lower heat and simmer for 1 hour. Pour in the remaining stock, add the pasta and bring to a boil. Lower heat and cook pasta for 7-8 min. or according to manufacturer's suggestion. Remove the rosemary and serve soup with Parmesan cheese.