Quick PASTA AND BEAN SOUP - Lidia

Ingredients

• Three 15-ounce cans cannellini beans, drained
• ½ cup extra-virgin olive oil
• 3 garlic cloves, peeled and crushed
• 2 tablespoons all-purpose flour
• 1 fresh rosemary sprig, needles stripped
• 2 teaspoons kosher salt
• ¼ teaspoon crushed red-pepper flakes
• One 15-ounce can whole San Marzano tomatoes, crushed by hand
• 2 cups ditalini
• 2 tablespoons chopped fresh Italian parsley