Roasted Vegetable Minestrone

Roasted Vegetable Minestrone Soup – Fennel, Carrots and Celery topped with Shaved Parmesan

1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 large bulb fennel, quartered, cored, and cut into ¾-inch slices
3 inner ribs celery, cut into 2-inch pieces
2 large carrots, peeled and cut into 1-inch pieces
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
28-oz. can diced tomatoes
1 Tbs. plus 1 tsp. chopped fresh rosemary
¼ lb. dried ditalini (or other small tubular pasta), cooked in salted water just short of al dente, rinsed with cold water, and drained (reserve your pasta cooking water)
3 Tbs. chopped fresh flat-leaf parsley
½ cup finely grated Parmigiano Reggiano

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