Pasta e Fagioli

Recipe courtesy of my mother-in-law and Rachael Ray with many changes

Ingredients

* 2 tablespoons (2 turns around the pan) extra-virgin olive oil
* 2 (4 to 6-inch) sprigs rosemary, left intact
* 1 tablespoon fresh sage leaves
* 2 dried bay leaves
* 1 medium onion, finely chopped
* 1 small carrot, finely chopped
* 1 rib celery, finely chopped
* 4 large cloves garlic, chopped
* Coarse salt and pepper
* 2 (15 ounce) cans cannellini beans
* 1 15 ounce can tomato sauce and 1 15 ounce can crushed tomatoes
* 1 quart vegetable stock
* 1 1/2 cups ditalini

Directions

Heat a deep pot over medium high heat and add oil. Brown the herb stems, bay leaf, chopped vegetables, and garlic until vegetables are soft, about 10 minutes. Season vegetables with salt and pepper. Add beans, tomato sauce, and stock to pot and raise heat to high. Bring soup to a rapid boil. Reduce heat to medium and cook soup, stirring occasionally, 30 to 45 minutes. Thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup. Let soup rest and begin to cool for a few minutes. Cook pasta separately and add to soup.