Pasta, White Bean and Tomato Stew - Chey

2-4 tbsp. olive oil
1 onion, finely chopped
3 cloves of minced garlic
3 cups canned tomatoes, chopped
1 can white beans, cannellini or other variety
4 cups stock
1 tbsp rosemary
8 oz dried pasta, bow tie or similar type

In a large pot over medium heat, warm 2 tbsp. olive oil. Add onion and garlic. Sauté slowly, stirring until onion is soft. Add tomatoes, salt and pepper to taste; simmer 20 minutes. Add canned beans, which have been rinsed and drained, and the stock; simmer covered 10-20 minutes. Now add the dried pasta and cook until done, 10-15 minutes.

In a small saucepan heat the remaining olive oil, then add rosemary. Remove from heat, strain and add oil to the stew; stirring to mix thoroughly. Serve topped with grated Parmigiano reggiano.