1Begin by sauteing the onion and garlic in the oil until translucent,add the carrot and celery,continue to cook until just tender. Add the chicken broth and the crushed tomato,fresh basil,rosemary and thyme packet,bring to a boil.
2Add the two cans of beans and lower to simmer for 20 minutes. In the mean time cook the pasta according to the directions but do not over cook,you want it el dente,a little bite to it.
Drain and reserve.
3When the soup is just about done,remove the herb cachet,then remove about two cups of the soup and puree the two cups,put it back then add the pasta,parsley and 1/2 of the grated cheese,stir it well. Serve with more grated cheese and a sprinkle of red pepper flake on top if preferred,enjoy!!