Pasta e Fagioli with Rosemary Olive Oil Drizzle {Pasta & White Bean Soup}

INGREDIENTS

2 tbsp

extra virgin olive oil

onion, finely chopped

garlic cloves, minced

2 15 ounce cans

cannelini beans {white kidney beans}, drained & rinsed

2 14.5 ounce cans

diced tomatoes

3 cups

chicken broth {or vegetable broth}

2 cups

water

1 tsp

salt

1/4 tsp

black pepper

1 cup

small pasta {such as tiny shells}

3 tbsp

extra-virgin olive oil

1 tbsp

chopped fresh rosemary