Pasta e Fagioli (Italian Pasta & Bean Soup)
Ingredients
- 100 g pasta, small type, like ditalini
- 2 cans borlotti beans, 400gx2
- 1 carrot, chopped into small cubes
- 2 celery sticks, chopped into small cubes
- 1 yellow onion, chopped into small cubes
- 2 garlic cloves, finely chopped
- 1 tbsp vegetable stock, in ~400ml hot water
- ~200ml chopped tomato sauce, 1/2 can, 1 cup
- 1 tbsp rosemary, finely chopped
Instructions
- In a pot or casserole add a drizzle of oil and the vegetables: carrots, celery, onion and garlic.
- Cook until translucent then add the tomato sauce and cook until it thickens.
- Add the beans and half of the vegetable stock.
- With a hand blender, blend a 1/3 of the soup, mix and now it’s time to add the pasta and the remaining vegetable stock.
- Cook until the pasta until al dente (~10 minutes) making sure to stir frequently to avoid the bottom to stick to the pan.