HEAT 2 tablespoons of olive oil in a large saucepan. COOK the onion for 5 minutes, stirring occasionally. ADD the garlic and anchovies and cook for 2 minutes. ADD the stock, canned tomatoes, tomato paste, salt, pepper and rosemary. RESERVE one-third of the cannellini beans, then add the remainder to the soup. STIR to combine and bring to the boil. COVER with a lid, reduce the heat to medium, and simmer for 10 minutes. REMOVE from the heat and puree the soup in a blender or with an immersion (stick) blender. RETURN the soup to the saucepan, and stir through the reserved cannellini beans to heat through. REMOVE from the heat and stir in the fresh parsley and remaining tablespoon of olive oil. SERVE sprinkled with Parmesan cheese.

Variation: For a vegetarian version, remove the anchovies and replace with half a teaspoon of salt.