3 tablespoons olive oil
1 cup minced red onions
1/2 cup finely diced carrot
1/2 cup finely diced celery
Freshly ground black pepper
1/2 cup tomato puree
2 garlic cloves, peeled
2 cups dried cannelloni beans, soaked and rinsed
8 cups water
2 bay leaves
1/2 cup olive oil
2 sprigs fresh rosemary, cut in half
5 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water
Loaf crusty Italian bread
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