3 T Olive Oil
2 Cloves Garlic (Minced)
1/2 t Red Pepper Flakes
Sprig of Fresh Rosemary
1 Large Yellow Onion (Minced)
15 oz. Can Drained Navy Beans
1 qt Chicken/ Vegetable Broth
2 c. Ditalini or other Small Pasta
8 oz Smoked Fish

Preparation:
Heat oil in larger saucepan. Add garlic, pepper flakes, rosemary, and onion. Saute until onion is golden. Add Beans and broth, then bring to simmer.
Cook 5 minutes
Remove and discard rosemary stem, add leaves to soup.

Remove 1/2 of the soup and place in a blender and pulse until smooth.
Return the pureed soup to soup and stir well.
Add pasta and return the soup to simmer
While soup heats, removed any skin and bone from smoked fish and break into bite sized pieces and add to soup.
Simmer until the pasta is cooked, about 5 minutes.
Serves 4