Grandma'S Che Che Bean Soup - cooking recipe

Ingredients

3 tablespoons olive oil
1 large sweet onion, finely chopped (Vidalia)
3 stalks celery, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
1 (14 1/2 ounce) can crushed tomatoes, with their juice
4 cups vegetable broth
2 (15 ounce) cans garbanzo beans, drained and rinsed
2 cups cooked small shell pasta (ditalini or tubetti)
1/2 cup freshly grated pecorino romano cheese, for garnishing

Preparation

Heat the oil in a skillet over med-high heat.
Add in the onion, celery, carrots, garlic, and rosemary; saute until the vegetables begin to soften and are fragrant, 3-4 minutes.
Add in tomatoes and saute another minute to incorporate.
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker; add in the broth and garbanzo beans.
Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Remove the cover, stir in the pasta, and cook for about 20 minutes on LOW or 10 minutes on HIGH.
Serve the soup garnished with the cheese.