2 med. onions, finely chopped
1/3c. olive oil
4 garlic cloves, minced
1 28oz can Italian tomatoes, chopped, with juice
1 bay leaf
1 tsp dried rosemary
1 tsp basil
4 sprigs Italian parsley, chopped
4c. precooked cannelini beans or another white bean
6c water
1c. white wine
salt and freshly ground pepper
4oz dried pasta (small shells work best)
grated parmesan or romano for garnish

Saute onions in olive oil in large soup pot for about 2 minutes. 
Add garlic and saute for another minute stirring constantly.
Add chopped tomatoes w/ juices, bay leaf, rosemary, basil and parsley.  
Cook over medium heat for about 3 minutes until mixture is smooth and thick.
Stir often.  Add precooked beans, water, wine, salt and pepper. 
Stir soup well and bring to a boil.  Cook 15 min, covered over medium hear (Do Not overcook).
Add pasta and cook for another 5 min. 
Turn off the heat, cover pot and let soup rest for 10 min. Serve hot. 
Remove bay leaf. 
Sprinkle some grated cheese on top of each serving.