2 cloves garlic, halved
2 Tablespoons olive oil
1 large carrot, pared and coarsely chopped
1 large onion, coarsely chopped
1 rib celery with leaves, coarsely chopped
1 teaspoon leaf rosemary, crumbled
2 Tablespoons tomato paste
2 (20-ounce) cans white kidney beans (cannellini), undrained
1 (10 1/2-ounce) can condensed chicken broth
1 (10 1/2-ounce) soup can water
4 ounces small pasta, such as elbows, ditali, or small shells
1/2 teaspoon salt (optional)
1/2 cup grated Parmesan cheese
1/4 cup finely chopped parsley
1 Tablespoon red wine vinegar
Sauté garlic in oil in 10-inch skillet or Dutch oven with at least a 2-quart capacity, until garlic is lightly browned.
Remove garlic and discard.
Add chopped carrot, onion and celery, sauté until they begin to color, 3 to 5 minutes.
Add rosemary and tomato paste.
Add beans with their liquid, chicken broth and water; simmer, uncovered, 2 minutes.
Add pasta, stirring to distribute ingredients evenly.
Cover and simmer, stirring occasionally, for 8 minutes, or until pasta is al dente, firm but tender.
Remove pan from heat; let stand, covered 10 minutes.
Add salt, if necessary.
Combine cheese and parsley in small serving bowl
Stir vinegar into soup, and ladle into warmed soup bowls.
Serve with cheese-parsley mixture.