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This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1. Featured in: Pasta E Fagioli. 

• 1 recipe Simmered Pintos using only 1/2 pound (about 1 1/8 cups) beans
• 1 tablespoon extra virgin olive oil
• 1 medium or large onion, chopped
• 1 ½ teaspoons chopped fresh rosemary
• 2 large garlic cloves, minced
• 1 28-ounce can chopped tomatoes with juice
• Pinch of sugar
• Salt and freshly ground pepper
• 1 tablespoon tomato paste
• 1 small dried red pepper, or 1/4 to 1/2 teaspoon red pepper flakes (optional)
• A bouquet garni made with a bay leaf, 1 or 2 Parmesan rinds, and a few sprigs of thyme and parsley
• 6 ounces elbow macaroni or small shells (1 cup)
• 2 to 3 tablespoons chopped fresh parsley
• 2 ounces Parmesan cheese, grated (1/2 cup), optional

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