Add a drizzle of olive oil to a large pot or casserole and place over medium heat.
Add the carrot, celery, onion and garlic and cook gently until soft and translucent, stirring occasionally.
Add the chopped tomato sauce and rosemary and cook for a few minutes until slightly thickened and fragrant.
Add the borlotti beans and half of the vegetable stock.
Using a hand blender, blend roughly one third of the soup directly in the pot, then stir well to combine. This creates a creamy texture while keeping the dish rustic.
Add the pasta and the remaining stock.
Cook until the pasta is al dente, about 10 minutes, stirring frequently to prevent sticking. Add a splash of water if needed.
Season with salt and black pepper to taste.
Serve hot with a drizzle of extra virgin olive oil and grated Parmesan if you like.
