1 tsp olive oil
1 chopped onion
2 tsp dried rosemary
2 tsp dried thyme
3 or 4 minced garlic cloves
1 heaping Tbs tomato paste
1 can or box (28 ounces) diced tomatoes
1/2 pound dried white beans, soaked overnight (or 2 cans, drained)
1 bay leaf
1/2 pound or so of small whole wheat pasta
Heat the oil in a soup pot and cook the onion until tender, about 5 minutes. Add 1/2 tsp salt, herbs and garlic and cook another minute. Add tomatoes with juice, bay leaf, salt and pepper and simmer, stirring once or twice, until fragrant.
Drain the beans and add to the pot with 6 cups water. Boil, cover and simmer for an hour or so.
To serve: Reheat and simmer until the beans are soft, then add the cooked pasta.