Created by ImPat on August 19, 2020
Step 1: Heat oil in a large saucepan over medium-high heat and add onion, carrot, garlic and rosemary and cook, stirring, for 5 minutes or until softened and then add stock and tomatoes and stir and bring to the boil and then reduce heat to medium and cook, covered, for 10 minutes.
Step 2: Remove from heat and using a stick blender, blend soup until smooth and season with salt and pepper.
Step 3: Return to the boil over medium-high heat and stir in pasta and simmer, covered, stirring often, for 12 to 15 minutes or until pasta is tender and then add beans and 1/2 the cream and stir to combine.
Step 4: Drizzle soup with remaining cream and serve topped with parmesan, parsley and pepper.