Saute garlic in oil in large, heavy-bottomed soup pot until just turning golden. When golden, remove with a slotted spoon, and discard the garlic . Stir in parley and rosemary. Cook over low heat for 1 - 2 minutes so herbs infuse the oil.
Add tomato paste, well mixed in water. Cook for 2 minutes. Add the 7 cups of water. Stir to mix. Add beans with their liquid and stir to mix again. Bring to a boil over high heat. When boiling, stir in pasta. Bring back to the boil and cook until pasta is al dente.
Serve with a heaping bowl of grated cheese on the table, so each diner can suit his or her own taste.
Contributor: Simon Collins
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