1 1/2 c. red kidney beans, dried
8 c. water
2 carrots, peeled and diced
1 large onion, chopped
2 stalks of celery with leaves (one if very large), chopped
1 bay leaf
1 t. dried basil
1 t. dried rosemary, crushed
4 large cloves garlic, sliced
1 T. olive oil
4 T. tomato paste
salt
freshly ground pepper
6 oz. vermicelli or thin fettucine noodles
1/3 - 1/2 c. grated parmesan cheese

1. Rinse the beans
2. Add the beans and water to a large covered pot and bring to a boil
3. Cover, lower temperature and simmer for 30 - 40 minutes
4. Add carrots, onion, celery, bay leaf, basil, rosemary, garlic and olive oil
5. Simmer for another 30 - 40 minutes, or until beans are tender
6. Remove one half the bean mixture and broth to a food processor or blender to purée
7. Return the pur"éed bean mixture to the soup pot
8. Stir in the tomato paste
9. Season to taste with salt and freshly ground pepper
10. 20 minutes before serving, add the vermicelli or fettucine noodles that have been broken in half
11. If the soup is too think add some boiling water, 1/2 c. at a time
12. Cook until the pasta is al dente, tender but firm
13. Top with parmesan cheese

Serves 6 - 8