Tuscan Bean and Sun-dried Tomato Soup

1 cup medium pasta shells (e.g. cavatelli)
1 1/2 tablespoons olive oil
1 small white onion, chopped
6 garlic cloves, sliced
2 teaspoons dried rosemary or 3 tablespoons fresh
1 bay leaf
1/2 teaspoon dried red pepper flakes
2 cups water
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 (16-ounce) cans cannellini beans, drained and divided
2 tablespoons grated Parmesan or Pecorino Romano cheese
Salt and pepper, to taste

Cook pasta according to package directions.

At the same time, in a medium-size saucepan, heat olive oil over medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes. Add 2 cups water, tomatoes, carrots and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7 to 10 minutes.

Puree vegetable mixture in blender or food processor and return to saucepan.

Add pasta and remaining whole beans and heat through, adding water if too thick.

Ladle into bowls; top with cheese and fresh rosemary and serve. Makes 4 servings.

Source: Michael Romano, executive chef at Union Square Cafe in New York City, for Bush's Best Beans