Pasta e Fagioli

Ingredients

• 250g dried borlotti beans, soaked overnight
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 sprig rosemary
• 400g canned crushed tomatoes
• 1.5 liters vegetable or chicken stock
• 150g ditalini pasta
• Salt and black pepper
• Grated Parmigiano Reggiano, to serve
• Extra-virgin olive oil, to serve

Before you cook

• Soak the dried beans overnight in plenty of cold water.
• Drain and rinse the soaked beans.
• Finely chop the onion, carrot and celery.
• Mince the garlic.

Steps

1. Put the soaked beans in a pot and cover with fresh water.
2. Bring to a boil, then reduce to a simmer.
3. Simmer the beans for 45 minutes, until tender, then drain and set aside.
4. Heat the olive oil in a large pot over medium heat.
5. Add the onion, carrot and celery and cook for 8 minutes, until softened.
6. Stir in the garlic and rosemary sprig and cook for 1 minute.
7. Add the crushed tomatoes and cook for 5 minutes.
8. Stir in half the cooked beans along with the stock.
9. Blend the remaining beans with a splash of water into a smooth puree.
10. Stir the bean puree into the pot.
11. Bring the soup to a simmer and cook for 10 minutes.
12. Remove the rosemary sprig.
13. Add the ditalini pasta directly to the pot.
14. Cook the pasta in the soup for 9 minutes, stirring occasionally, until tender.
15. Season with salt and pepper.
16. Ladle into bowls and top with grated Parmigiano Reggiano and a drizzle of olive oil.