1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, rosemary and carrots; cook 5 minutes, stirring occasionally, until vegetables soften. Add the broth and tomatoes; bring to a boil. Stir in the pasta and cook 8 minutes, or until nearly al dente. Add the beans; cook 2 minutes, or until pasta is done. Ladle into bowls; top with cheese.